INGREDIENTS:
For frying Chicken:
- Chicken thigh (boneless) – 500 g (cut into small pieces)
- Cornflour – 1/4 cup
- All purpose flour / Maida – 1/4 cup
- Salt – 1/2 tsp
- Black pepper powder – 1/4 tsp
- Ginger garlic paste
- Oil for frying
For the gravy:
- Oil – 3 tbsp
- Garlic – 2 tbsp (chopped)
- Green chili – 2-3 (chopped)
- Onion – 1 cup (cut into big cubes)
- Capsicum – 1 cup (cut into big cubes)
- Soy sauce – 2 tbsp
- Sweet chili sauce – 4 tbsp
- Red chili paste – 2 tbsp
- Tomato ketchup – 2 tbsp
- Rice vinegar – 1 tbsp
- Salt to taste
- Black pepper powder – 1/2 tsp
- Cornflour – 2 tbsp
- Water – 1 cup
- Mango – 1 cup (ripe and firm and cut into cubes)
INSTRUCTIONS:
- Mix cornflour, all purpose flour, ginger garlic paste, salt and pepper powder in a bowl.
- Add the chicken pieces and coat them nicely with the flour mixture.
- Deep fry in hot oil till crisp and golden brown from outside.
- Drain and keep aside.
- Meanwhile, heat 3 tbsp oil in a wok.
- Add garlic and green chilies and fry for a few seconds.
- Add onion and capsicum and fry on high heat for a minute.
- Add soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt and black pepper to the wok.
- Mix cornflour in water and add it in the wok.
- Cook for a minute or till the gravy thicken and the cornflour is cooked.
- Add more water if required.
- Add fried chicken and mango pieces and give it a mix.
- Serve immediately with steamed rice or boiled noodles.
If you want to serve it later, do not add fried chicken and mangoes to the gravy. Keep them aside and mix just when ready to serve. This will keep the chicken crisp and mangoes from going mushy.
Source: Whisk Affair
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