Indo-Chinese Chicken Recipe | Chicken Starter Recipe
250g boneless chicken (cut into small bite-size pieces)
Oil for frying
1 tbsp all-purpose flour
2 tbsp cornflour
¼ tsp chilli powder
Pinch of pepper powder
1/2 tbsp ginger - garlic paste
Pinch of salt
1/2 tbsp vinegar
4 to 5 tbsp water
For the sauce:
2 tbsp vegetable oil
5 to 6 green chillies
1 tbsp ginger finely chopped
8-10 garlic finely chopped
1 large green pepper diced
1 large red onion diced
1 tbsp chilli garlic sauce
2 tbsp soya sauce
Pinch of chilli powder (optional)
1 tsp cornflour mixed with 5 tbsp of water
Some spring onions (For garnish)
Add the chicken, cornflour, plain flour, chilli powder, black pepper, ginger garlic paste, vinegar, salt, and water in a large bowl.
Mix well to coat all the pieces with the batter.
Heat oil in a wok and fry the chicken until it turns golden in colour.
Remove the chicken and set it aside.
Heat the vegetable oil in a wok over medium heat.
Add green chilli, garlic, ginger, and sauté it for a few seconds.
Now add the red onions along with the green peppers, sauté for 1-2 minutes.
Add the chilli garlic sauce, soya sauce and chilli powder.
Add the cornflour water mix, cook for 2 minutes on low heat.
Add the fried chicken pieces to the gravy, mix well, and coat all the pieces with the gravy evenly.
Garnish with spring onions and serve hot.