By Priya Madhan
Ingredients
For making the chicken marinade:
Boneless chicken - 3/4 lb (cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies,finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup (or can use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water (mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Method:
- Combine all the ingredients for the marinade (except oil) and set aside for 1/2 - 1 hour.
- Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time.
Drain when golden brown and cooked. Keep aside.
- In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute.
- Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt.
- Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes.
- Then add the maida and water mixture and stir so that no lumps are formed.
- Cook for a few minutes until the mixture thickens slightly.
Non Veggies Index Chicken Dishes
