INGREDIENTS:
- Chicken breast – 2 (cut into small pieces)
- Salt – 1/2 tsp
- Ginger garlic paste – 1 tsp
- Rice vinegar – 1 tsp
- Cornflour – 2 tbsp plus 2 tbsp
- All purpose flour – 2 tbsp
- Oil – 2 tbsp and for frying
- Garlic – 2 tbsp (chopped)
- Ginger – 1 tsp (chopped)
- Red chilies – 3-4 (slit into halves)
- Red chili paste – 1 tbsp (you can increase or decrease the quantity according to your preference)
- Soy sauce – 1 tsp
- Tomato ketchup – 2 tsp
- Capsicum – 2 (cut into cubes)
- Spring onion for garnishing
INSTRUCTIONS:
- Mix salt, ginger garlic paste and vinegar in a bowl.
- Add chicken pieces and mix well and keep aside for 30 minutes.
- Heat oil for frying the chicken pieces in a pan.
- Add 2 tbsp cornflour and all purpose flour in the chicken and coat the chicken well with the dry mixture.
- Deep fry the chicken pieces till golden brown and keep aside.
- Heat 2 tbsp oil in a pan.
- When the oil is hot, add garlic, ginger and red chilies.
- Fry till the garlic is slightly browned.
- Add red chili paste, soy sauce and tomato ketchup and fry for a few seconds.
- Mix 2 tbsp cornflour in a cup of water and add it in the pan.
- Cook till the gravy thickens.
- Adjust water according to your liking.
- Add capsicum and fried chicken pieces.
- Cook for 2-3 minutes.
- Serve hot with fried rice or steamed rice.
Source: Whisk Affair
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