INGREDIENTS:
- 250 gms of boneless chicken
- 3 tbsp of cornflour
- 1 tbsp of all purpose flour
- 1/2 onion cut in cubes
- 1/2 green capsicum (bell pepper) cut in cubes
- 2-3 green chilies finely chopped (or to taste)
- 3-4 garlic coves finely chopped (or minced)
- 2 tbsp hot Chili sauce (or to taste)
- 2 tbsp vinegar
- 2 tbsp soya sauce
- few spring onion greens cut in length
- salt & black pepper to taste
- Oil for cooking & frying
For Marination & frying chicken:
- Wash & cut the chicken in length. Pat dry.
- In a bowl, add the cornflour, all purpose flour, salt , black pepper & hot chili sauce & mix well. Use some water if required to make s smooth thick paste to coat the chicken thoroughly.
- Marinate for at-least an hour or for 3-4 hours.
- Heat oil in a vessel for deep frying, once hot add the marinated chicken pieces one by one as many as your vessel can hold. Keep frying on medium to high flame to ensure the chicken is cooked from the inside too.
- Flip when one side is golden. Once both sides are evenly colored golden, remove from oil & drain on absorbent paper.
- Proceed frying the remaining marinated chicken in the same manner.
- Heat oil in a pan & once hot add the minced garlic followed by green chilies. Saute till garlic is light brown.
- Then add vinegar & soya sauce followed by onions & capsicum. Saute till onions & capsicum are partially cooked but still crispy.
- Now add the fried crispy chicken & mix well. Season with salt carefully since soya sauce also contains salt.
- Garnish with spring onions green.
Source: Shweta In the Kitchen
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