A popular Indo-Chinese Street food made of fried chicken pieces tossed in dark soy-tomatoey sweet and savoury sauce. The look of the sizzling hotplate with the aromatic saucy red gravy sputtering about just gets me transported to a new level of foodgasm. The balancing of sweet gravy with a pinch of spice is lovely.
Ingredients
- For The Marination
- 300 gms Boneless Chicken
- 1 Tsp Ginger-Garlic Paste
- 1 Tsp Red Chili Powder
- 1 Tsp Black Pepper Powder
- Salt To Taste
- 1 Tsp Vinegar/Lime Juice
- 1 Tbsp All-Purpose Flour/Maida
- 2 Tsp Corn flour
- 1 Egg
- Oil To Deep Fry The Chicken
- For The Gravy
- 1/2-Inch Ginger, Finely Chopped
- 5-7 Garlic Cloves, Finely Chopped
- 1/2 Cup Cubed-Cut Onions
- 1/2 Cup Cubed-Cut Bell Pepper
- 2 Slit Green Chilies
- 1 Tsp Black Pepper Powder
- Salt To Taste
- 1 Tsp Dark Soy Sauce
- 1 Tsp Green Chili Sauce
- 1 Tsp Red Chili Sauce
- 1 Tsp Tomato Sauce
- 1 Tbsp Schezwan Chutney
- 1 Tsp Cornflour
- Spring Onions to Garnish
Preparation
Prep: 10 minutes
Cooking: 20 minutes
- Marinate the chicken for minimum 3 hours/overnight with ginger-garlic paste, red chili powder, black pepper powder, salt vinegar/lime juice. Before frying, add all-purpose flour/maida, corn flour and egg. Combine well.
- Deep fry the chicken pieces in a wok. Keep it aside.
- Four the gravy, heat 1 tbsp oil in a wok on medium flame. Fry ginger and garlic cloves for 30 seconds.
- Add cubed-cut onions, cubed-cut bell pepper and green chillies. Add salt to taste and black pepper powder. Cook for another 2 minutes. Let the veggies retain the crunch.
- Now mix dark soy sauce, green chili sauce, red chili sauce, tomato sauce, szhewan Chutney with cornflour and 1 tbsp water. Make a slurry and add to the wok. Keep the flame from medium-to-high flame. Cook for 30 seconds and mix the fried chicken pieces.
- Sprinkle some green spring onions and serve hot.
