250g cubed Chicken (thighs or breast)
½ cup Cornflour
2 tbsp Hoi Sin Sauce
1 cup Vegetable Oil
1 Sweet Red Pointed Pepper (approximately 110g), chopped into 2cm long diagonal pieces
2-3 Large Red Chillies (approximately 60g), chopped into 2cm long diagonal pieces
2 tsp Garlic Puree
1 tbsp sugar
1 ½ tbsp Doubanjiang (fermented chilli bean sauce)
½ tbsp Rice Vinegar
½ cup Water