Seasonings
350 g (about 12 oz) chicken breast, 100 g (about 3.5 oz) mung bean sprouts, a small amount each of green and red bell pepper strips, 1 egg white.
Seasonings
Salt 1/2 teaspoon, MSG 1/2 teaspoon, cooking wine 2 teaspoons, Sichuan peppercorn water 1 teaspoon, white vinegar 1 teaspoon, cornstarch and cornstarch slurry each to taste, vegetable oil 800 ml (about 3 1/3 cups, with about 35 ml or 2 1/2 tablespoons used).
Steps
1. Rinse the chicken breast, cut into shreds, and place in a bowl. Add salt, MSG, egg white, and cornstarch, then mix well to coat evenly. Pick over and rinse the mung bean sprouts.
2. Heat vegetable oil in a wok to 140°C (285°F), add the chicken strips and gently separate them with chopsticks until they turn white, then remove and drain the oil.
3. Heat the remaining oil in the wok, add the bean sprouts, green bell pepper, and red bell pepper, then stir in cooking wine, salt, MSG, Sichuan peppercorn water, and white vinegar, stirring everything together evenly.
4. Thicken with a water-starch slurry, add the chicken strips and stir-fry until evenly coated, then drizzle with a small amount of oil for shine before removing from the wok and plating.