Garlic Chicken

Ingredients (Serves 4 )

1. Boneless chicken, preferably thighs – Around 1/2 kg, cut into small pieces
   Soy sauce, light – 2 tsp
   Ginger-garlic paste – 1 tbsp
   Freshly ground pepper powder – 1/2 tsp
   Salt – 2 pinches
2. Corn flour – 5 tbsp (I used Argo corn starch)
   Egg white – of 1 egg
3. Oil – To deep-fry
   For the gravy
4.  Oil – 3 tbsp
5. Garlic – 3 tbsp, thinly sliced
   Crushed red chilies – 1 tsp
6. Onion – 1 cup, cubed
   Ginger – 3/4 tsp, minced
   Garlic – 1.5- 2 tsp, minced
7. Chili sauce or chilli-garlic sauce – 1 – 1.5 tbsp
   Soy sauce, light – 2 tsp
   Soy sauce, dark – 2 – 3 tsp
   Tomato ketchup – 1 – 1.5 tbsp
   Oyster sauce – 2 – 3 tsp (optional)
   Chinese cooking wine – 2 tsp (optional)
   Vinegar – 1 tsp
   Sugar – 1/2 – 3/4 tsp
   Pepper powder, freshly ground – 1/4 tsp
   Ajinomotto (msg) – 1 pinch (optional)
8. Corn flour / corn starch – 1 tsp mixed in 2 tbsp water, for thickening the gravy ( I used Argo corn starch)
9. Chicken Stock / Water – 1/2 cup (I used maggi chicken stock cube)
10. Salt – To taste, add only if required as the sauces are already salty
11. Butter – 1 – 2 tsp, for extra taste (optional)
12. Spring onion – 2 – 3 tbsp, to garnish

Method

1. Combine chicken thighs with the remaining ingredients numbered 1. Set aside for at least 30 minutes. Add corn starch and egg white. Mix well. Deep fry in 2 – 3 batches until golden, takes about 2 – 3 minutes, over medium-high heat. Drain on to a paper towel. Set aside until the gravy is ready. When the gravy is ready – Reheat the oil and deep fry again over high heat for 1 – 2 minutes (optional, done to make them stay crisp for a longer time). Drain on to a paper towel.

2. Combine all the sauces numbered 7 in a small bowl .

3. For chili garlic oil – Heat 3 tbsp oil over medium heat and fry 3 – 4 tbsp sliced garlic till light golden. Add crushed red chilies and cook for a few seconds. Switch off the flame.

4. Strain and add the garlic oil in a pan over medium-high heat. Add in the onion, ginger and garlic (ingredients numbered 6). Cook for a minute. Add onion and bell pepper cubes. Stir fry for 1 – 2 minutes. Add the sauces numbered 7 and mix well. Next add in 1/2  cup chicken stock /hot water.

5. Bring it to a boil. Add corn starch in water little by little, stirring continuously for 1- – 15 seconds, till the sauce thickens. Taste-check for salt. Add fried chicken pieces. Toss well. Cook for a minute. Finally add 1 – 2 tsp butter, for an extra taste. Switch off. Garnish with chopped spring onion. Serve hot with fried rice, porotta, chapathi or noodles.