serves 4
INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon
600 gr Chicken Breast ( cut into cubes as shown)
3 Eggs
2 tbsp. + 3 ts Cornflour
3 tbsp Refined flour ( hvetmel or Maida)
Oil deep fry of chicken (sunflower oil)
2 ts Ginger garlic paste
Salt
1,5 tbsp Garlic chopped
1 tbsp Ginger cut to jullions
2 Green chilli remove seed and chop ( if you don’t want hot don’t use)
2 Green paprika medium ( cut in cubes as shown)
2 Red onion medium ( cut in cubes as shown)
3 tbsp Tomato sauce
1 tbsp Red chilli sauce ( if you don’t prefer hot reduce to 1/2)
2 tbsp Soya sauce
1ts + 2 ts Black pepper powder
2tbsp Vinegar (white)
Spring onions for garnish
PREPARATION :
- In a bowl add chicken, egg, salt (1tsp), black pepper, ginger garlic paste,refined flour (hvetmel, 3tbsp), corn flour (2tbsp) and mix well
- Keep aside for 1/2 hour
- Heat sufficient oil in a wok and deep-fry the marinated chicken pieces till crisp. Drain on an absorbent kitchen towel
- Make a mixture of 3 tsp of cornflour with 4tbsp of water and keep aside
- In a cup add the white vinegar and chopped chilli
- Now heat 4tbsp of oil in another wok or a pan, add chopped garlic and sauté for one minute. Now add the ginger jullions and sauté well. For around 2 minutes
- Add onion cubes and green paprika cubes cubes and sauté well. Cook till it is crunchy
- Add the tomato sauce, chilli sauce, soya sauce and the corn flour and water mixture and mix well
- Add the fried chicken pieces and toss well. Saute till the sauce coats the chicken pieces
- Add salt, after checking, and black pepper powder and mix well.
- Add the chilli soaked in vinegar to your taste, as hot and sour you want. Please let me know before you add so that I can help you
- Remove it in a serving bowl and garnish with spring onion and serve.
