Marination: Add corn flour, vinegar and soy sauce to the chicken. Mix well and allow to marinate for 15 minutes.

Slurry: Break the chicken cube into pieces and add to a mug. Add all the remaining slurry ingredients. Mix and keep aside.

NOTE: The water for slurry should be at room temperature. Adding warm or hot water will cook the corn flour and turn the slurry into a thick blob.

Cooking: in a wok, add 1 tbsp of oil. Add half batch of the chicken strips and arrange in a single layer. Allow to cook on high for a few minutes and then flip the chicken strips. Remove on to a plate when the chicken is fully cooked. Add 2 tbsp of oil again and cook the remaining chicken.

Clean the wok and add 4 tbsp of oil. Add chopped ginger and garlic. Sauté for a minute until start to turn golden.

Add onion and bell pepper sauté for 1-2 minutes on high heat so that the onion’s raw smell goes away but crunch is still there.

Add cooked chicken and the slurry.

Cook on low, stirring gently but continuously until the corn flour cooks and there are no lumps in the gravy.

Lastly, add the crushed black peppercorns and the spring onions.

Mix and serve with boiled rice.

Enjoy!