ricciotte

1. Cut in small slices bell peppers and onions, and set aside.

3. Debone the chicken tights, or whatever cut you picked, and cut them in uniform chunks. Place them in a bowl with salt, pepper, sesame oil, garlic powder and onio powder. Set aside for 10 minutes.

4. Prepare the batter by mixing 94 gr of all-purpose flour, 1 tablespoon of cornstarch, 160 gr of water, 1/2 teaspoon of baking powder and 1/4 of baking soda. Wisk all togethen and, when omogenous, add a tablespoon of vegetable oil.

5. Heat up a tablespoon of vegetable oil in a wok or pan and, when hot, toss the bell peppers and onions. Let them stir-fry. (the longer the softer).

6. When almost satisfied with the consistency of the veggies, pour the sauce in the wok/pan and let simmer for a few minutes. Meanwhile, pepare a solution with 2 tablespoons of cornstarch and 2 tablespoons of water. Pour on the veggies a little bit at a time, until desiderd thickness is achieved.

7. Dip the chicken chunks in the batter and fry them in vegetable oil (sunflower), 5 minutes per batch.

8. Boil 250 gr of water in a covered pot (and salt it!). Weigh 125 gr of basmati/jasmine rice and cook it for ca 12. Keep the lid on and shake it every now and then not to make the rice stick to the bottom. 

9. Plate the rice and cicken, and pour the veggie/sauce mix on the chicken. Serve!