Crispy Shredded Chicken in Peking Sauce

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The majority of takeaways in Glasgow will sell this .It comes with a variety of sauces.This is just one of them.You can now buy shredded chicken strips from Iceland and other outlets etc or you have the option to make your own.
Recipe
3 chicken breasts cut into thin strips
1 beaten egg
1 tsp salt
1/2 tsp msg
Pinch white pepper
Combine everything and marinate for 1 hour
In a separate bowl add enough potato starch or you can use cornflour and fully coat the marinated chicken in the flour
Deep fry the strips in vegetable oil ,approximately 5 to ten minutes.Temp 150 degrees

Sauce
1 tbls worcestershire sauce
1 tbls hoisin sauce
1 tbls oyster sauce
2 tsp light soy sauce
1 tsp shaoxing wine or sherry wine
1/4 tsp sesame oil
1/4 cup tomato ketchup
2 & half tbls brown sugar
Pinch white pepper
60 ml water
1 heaped tsp potato starch
1/4 tsp red food colour powder or liquid

Veg
Sliced onions
Green bell pepper sliced

BOUT ALEX
Alex was Born in 1958 and bred in small village in Glasgow.I've worked in various Chinese takeaways now as a delivery driver for over a decade now.
Most of what i've learned by watching the chefs.I've had no formal training but worked as chef in
an Indian takeaway for many years,also as a delivery driver but after constantly annoying the chef he let me cook a few things and eventually progressed to a chef.I only drive for them in the Chinese unfortunately but always manage to pick up a few things

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In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
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