Marinated chicken is first stir fried and then simmered in a creamed corn sauce. It's wonderful as it is, but if you prefer a thicker sauce, add a little cornflour and water towards the end. Great comfort food.
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1 teaspoon salt
1 teaspoon sugar
1 teaspoon white pepper
1 teaspoon oil
1 tablespoon cornflour, mixed with 1 tablespoon water
In a large shallow bowl, mix together the salt, sugar, white pepper, oil and cornflour slurry. Add the chicken pieces, turn to coat and let sit for 20 minutes.
Meanwhile in a medium bowl, mix together the butter, creamed corn, water, caster sugar, salt and milk to make the sauce. Set aside.
Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the onion with a little salt until soft, about 3-4 minutes. Stir in the chicken and fry until both sides turn brown, 3-4 minutes. Add the corn and stir well.
Add the sauce, mix well and allow to heat through, 1-2 minutes. Once boiling, cover and allow to simmer for 3 minutes. Serve hot.