A delicious Chinese soy and garlic stir fry from Gok Wan’s ” Gok cooks Chinese”.
Put the potato flour into a shallow bowl and season generously with salt and pepper. Dust the chicken pieces in the flour, shaking off any excess, then set aside.
Heat a wok over a high heat and add the oil. Once hot, add the chicken pieces and shallow fry (in batches if necessary) for 3-4 minutes, or until golden and slightly crisp on the outside and cooked through in the middle.
Remove from the wok with a slotted spoon and drain on kitchen paper, then set aside. Clean out the wok.
Add a dash of oil to the clean wok and heat over a medium to high heat. Add the garlic and spring onions and stir-fry for 1-2 minutes, or until the garlic is tender and aromatic.
Add the Shaoxing rice wine, soy sauce, sugar and a pinch of pepper. Heat through and taste, adjusting the seasoning as necessary.
Put the chicken back into the pan and stir it into the sauce, mixing it well with the garlic and spring onions.
Taste, add a little more soy or seasoning if needed, and serve.