Tuesday, March 26, 2013




Boneless chicken cut into small cubes-500 gms
Ginger-garlic paste-2 tsp
Chopped green chili-1 tbsp
All purpose flour-1 tbsp
Corn starch-1 tbsp
Soya sauce-1 tbsp
Chili sauce-1 tbsp
Ajinomoto-a pinch
Vinegar-1/2 tsp
Salt to taste
Oil for deep frying


Chopped garlic-2 tbsp
Chopped ginger-1 tbsp
Sliced Onion-1 large
Sliced Green bell pepper-1/2
Green chilies-6(cut vertically)
Tomato ketchup(hot&sweet)-1/2 tsp
Black pepper powder-1/2 tbsp
Corn starch-2 tsp
Chili sauce-1 tbsp
Ajinomoto-1/4 tsp
Soya sauce-1 tbsp
Vinegar-1/2 tsp
Salt to taste
Oil-2 tbsp
Chopped Spring onions-2 tbsp(for garnishing)


1-Mix all ingredients of marinade except flour,cornstarch and egg and marinate the chicken properly,refrigerator for 1-2 hours
2-In a pan heat enough oil,then mix beaten egg,flour and cornstarch in marinade chicken and deep fry the marinated chicken pieces
till they are light golden brown and crispy,Remove from heat and keep it aside and also keep aside rest of the marinade batter
3-In a separate pan heat 2 tbsp of oil and add chopped garlic and ginger,saute for a minute.
4-Add onion,bell pepper slices and green chilies to it,fry them till they become soft.
4-Then add soya sauce,chili sauce,hot&sweet tomato ketchup,vinegar,ajinomoto and mix well.
5-Mix 2 tsp corn starch,1/2 cup water with remaining batter and add this batter mixture to the pan and stir well.
6-When it will start bubbling,add the fried chicken pieces.Toss them well so that all the chicken pieces are nicely coated with the sauce mixture.
7-Mix everything well and finish it by sprinkling chopped spring onions and black pepper powder.
8-Serve hot with naan,chapati,noodles and Indo-Chinese fried rice.

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