Marinate ¼ kg boneless bite-sized Chicken pieces with ¼ tsp Pepper Powder, 1 Egg White, Salt to taste, 1½ tsp Ginger Garlic Green Chilli paste, ½ tsp Soy Sauce, 1 tbsp All Purpose Flour, 2-3 tbsp Corn Flour and keep aside for an hour to 2 hours.
Heat oil for deep frying and carefully drop the marinated chicken pieces into it. Cook on low medium heat and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and keep aside.
Heat a stir pan; add 1½ tbsp of Oil and saute ½ tbsp of minced Garlic on high heat for about 30 secs. Add ½ tbsp of minced Ginger and 3-4 Green Chilies and sauté for a few more secs. Add 6-7 tbsp Spring Onion Whites and sauté for 3 minutes on high heat. Reduce to medium heat and add ½ tsp of Red Chili Powder, 2 tsp Soya Sauce, 2 tbsp Tomato Sauce, 1 tbsp Chili Sauce and 2 tsp Vinegar. Stir and cook for 2 minutes before adding 1 tbsp Corn Flour + 5 tbsp Chicken Stock or Water. Cook for a minute and add the deep fried chicken pieces and cook for 4 minutes. Garnish with 3 tbsp of Spring Onion greens and serve hot.
Heat oil for deep frying and carefully drop the marinated chicken pieces into it. Cook on low medium heat and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and keep aside.
Heat a stir pan; add 1½ tbsp of Oil and saute ½ tbsp of minced Garlic on high heat for about 30 secs. Add ½ tbsp of minced Ginger and 3-4 Green Chilies and sauté for a few more secs. Add 6-7 tbsp Spring Onion Whites and sauté for 3 minutes on high heat. Reduce to medium heat and add ½ tsp of Red Chili Powder, 2 tsp Soya Sauce, 2 tbsp Tomato Sauce, 1 tbsp Chili Sauce and 2 tsp Vinegar. Stir and cook for 2 minutes before adding 1 tbsp Corn Flour + 5 tbsp Chicken Stock or Water. Cook for a minute and add the deep fried chicken pieces and cook for 4 minutes. Garnish with 3 tbsp of Spring Onion greens and serve hot.
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