Boneless chicken breasts cut into small pieces
Crushed black peppercorns
1 tablespoon + to deep fry
Refined flour (maida)
Cornflour/ corn starch
Spring onions finely chopped
Garlic finely chopped
Spring onion greens
Red capsicum thin strips
Heat sufficient olive oil in a deep pan. Slice 3 spring onions. Mix refined flour, 1 tbsp cornflour, salt, 1 tbsp crushed black peppercorns and egg in a bowl.
Add chicken slices and mix well. Add soya sauce and mix.
Heat 1 tsp olive oil in a non stick pan, add chopped spring onions and saute for a couple of minutes. Add sliced spring onions and garlic and mix well and saute till golden.
Meanwhile gently slide in the chicken into hot oil and deep fry till completely cooked.Mix the remaining cornflour with ¼ cup chicken stock.
Drain the chicken and add to the spring onions in the pan. Add salt, remaining crushed peppercorns and mix.
Add 2-3 tbsps of the cornflour water and mix.Roughly chop spring onions greens and add. Mix well and transfer the chicken into a serving plate.
Garnish with red, green and yellow capsicum strips and serve hot.