MEAT AND OTHERS

• 500 g chicken thigh or breast fillets (1.1 pounds), cut into bite size pieces (you can use pork or beef)
• 2 dried red chilies (I used thai chili. Add more if you want it spicier)
• 30 g leek (1 ounce), thin sliced into rings
• 50 g red bell pepper / capsicum (1.7 ounces), cut into small cubes (use 1 or 2 hot cayenne pepper to make it spicier)
• 50 g green bell pepper / capsicum (1.7 ounces), cut into small cubes (use 1 or 2 hot cayenne pepper to make it spicier)
• 80 g onion (2.8 ounces), cut into small cubes
• 1/4 lemon (optional, garnish), thinly sliced
• 2 Tbsp vegetable oil (I used rice bran oil) or chili oil (to make it spicier)
• Some vegetable oil for deep frying

GARLIC CHICKEN MARINADE (MIX THESE TOGETHER IN A BOWL)

• 1 Tbsp rice wine
• 1 Tbsp soy sauce
• 1 tsp Korean curry powder (optional)
• A few sprinkles ground black pepper
• A few sprinkles fine sea salt

GARLIC SAUCE (MIX THESE TOGETHER IN A BOWL)

• 2 Tbsp apple cider vinegar or rice vinegar
• 2 Tbsp soy sauce
• 2 Tbsp oyster sauce
• 2 Tbsp honey
• 2 Tbsp rice wine
• 1 Tbsp minced garlic 
• 1 tsp minced ginger
• 1 tsp sesame oil
• 1 tsp lemon juice

CHICKEN BATTER

• 1 cup Potato Starch (or corn starch)
• 1 egg white