Ingredients (Serves 5)
1. Boneless chicken – Around 400 – 500 gm, cut into medium pieces
2. Egg – 1
Ginger-garlic paste – 1 tbsp
Soy sauce – 1 tsp
All purpose flour / maida – 2.5 tbsp
Corn starch – 2.5 tbsp
Salt and pepper – As required
3. Oil – To deep/ shallow fry
4. Dried red chilies – 2 , cut into small pieces
Ginger – 1/2 tsp, finely chopped
Garlic – 1 tsp, finely chopped
Onion – 1/2 cup, thinly sliced and halved
Green and red bell pepper / capsicum– 3 tbsp each, thinly sliced
Spring onion (white part) – 2 tbsp
5. Chicken stock – Around 1 cup (Dissolve 1 small maggi chicken stock cube in 1.5 cup hot water)
6. Dark soy sauce – 1.5 tbsp
Green chilly sauce / red chilly sauce – 2 – 3 tsp
Oyster sauce – 2 tsp (optional)
Vinegar -3/4 tsp
Sugar – 1/4 tsp or to taste
7. Corn starch – 1 tbsp dissolved in 3 – 4 tbsp water
8. Pepper powder – 1 pinch
Salt – 1 – 2 pinches or as required to taste
9. Spring onion (green part) – 2 – 3 tbsp, to garnish
Method
1. Combine the chicken pieces with ingredients numbered 2. Deep-fry the chicken pieces until golden and done, around 5 – 6 minutes over medium-high heat.
2. Heat 1.5 tbsp oil (you can use use left-over oil) in a pan over medium-high heat. Add dried red chilies and stir for a few seconds. Add ginger, garlic and onion. Stir for a minute and then add green, red bell pepper and spring onion. Stir-fry for 1 – 2 minutes over high heat. Add chicken stock and bring to a boil. Add soy sauce, green chilly sauce, vinegar, sugar, pepper powder and salt, if required. Add corn starch in water little by little while stirring. Cook for a minute until thick. Add the fried chicken pieces. Cook for a couple of minutes over very low heat. Sprinkle chopped spring onion and switch off. Serve as a side-dish for noodles/fried rice. Enjoy!
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