Chicken Hong Kong wala

Recipe by
Total Time:
4-8 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • Chicken - 1 kg
  • Soya sauce - 1.5 tbsp
  • Vinegar - 2 tsp
  • Wine - 2 tsp (optional)
  • Salt to taste
  • Sugar - 1/2 tsp
  • MSG - 1/2 tsp
  • Spring onions - 5-6
  • Garlic - 4 flakes
  • Shelled walnut - 50 g
  • Red chilli - 4
  • Chilli powder - 1 tsp
  • Chicken stock - 1/2-3/4 cup
  • Corn flour - 2 tsp
  • Oil - 3 tbsp

How to Make Chicken Hong Kong wala

  • Clean the chicken, remove the skin and cut into bite-sized pieces.
  • Add soya sauce, wine, vinegar, salt, sugar and MSG. Marinate for 3-4 hours.
  • Chop spring onions and walnuts. Mince the garlic. Break each red chilli into 2 pieces.
  • Heat oil in a pan. Fry the walnuts and remove. Add the chilli pieces and garlic. Fry until the garlic is brown. Add the spring onions and fry for a minute.
  • Add chilli powder and the chicken pieces. Fry well.
  • Add the marinade and cook until almost dry.
  • Add stock and bring to boil. Cover with a lid, reduce the flame and simmer until the chicken is cooked.
  • Mix corn flour with a little water and add to the pan. Simmer for 2 more minutes and remove from the fire.
  • Serve with fried rice or noodles.

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