- Chicken - 500gm, boneless, cut into small pieces
- Oil for deep frying chicken
For Marination:
Stage 1:
- Vinegar - 2 tbsp
- Salt to taste
- Pepper Powder - 2 tsp
- Ginger Garlic Paste - 1 tbsp
- Kashmiri Red Chilly Powder - 2 tbsp
Stage 2:
- Egg - 1
- Corn Flour - 3 tbsp
- Maida / All Purpose Flour - 2 tbsp
- Oil - 2 tbsp
For Gravy:
- Onion - 1 small
- Capsicum - 1 small
- Green Chilly - 3 to 5 nos
- Ginger - 1 inch piece
- Garlic - 5 nos
- Spring Onion - a few
- Water - 1 cup
- Vinegar - 1 tsp
- Soya Sauce - 1 tbsp
- Green Chilly Sauce - 1 tsp
- Tomato Ketchup - 2 tsp
- Hot Red Chilly Sauce - 2 tbsp
- Corn Flour - 1 tsp
- Sugar - 1 tsp
- Pepper Powder - 2 tsp
- Oil - 1 tbsp
Method:
- Wash and clean chicken. Cut into small size pieces.
- Add all the ingredients under Stage 1 of marination to a mixing bowl and mix well to combine with the chicken pieces. Keep aside for 15-30mins.
- Next add the Stage 2 ingredients to the chicken pieces and marinate for at-least 2 to 3 hours. I marinated overnight.
- Finely chop ginger, garlic, spring onion whites, spring onion greens and keep aside.
- Chop onion and capsicum to medium size cubes or separate bulbs. Cut green chillies diagonally as shown in picture.
- Take water, vinegar, cornflour and sauces mentioned under gravy in a mixing bowl and keep aside.
- Heat oil for deep frying in a kadai. When oil is hot, add chicken pieces one by one and fry till golden brown on medium flame. Do not overcrowd the kadai. Fry in batches and keep aside.
- Heat 1 tbsp oil in a wok or pan on high flame. Add spring onion whites, ginger, garlic, green chillies and saute for a minute.
- Further add onions and capsicum and keep stirring for a minute.
- Add the mixed sauces followed by sugar and pepper powder. Cook for one more minute. Check for salt.
- Add the fried chicken pieces and give it a quick mix. Switch off the stove.
- Garnish with spring onion greens and sesame seeds. Serve hot.
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