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DISH NAME : CHICKEN IN HOT GARLIC SAUCE
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Note
1) If chinese rice vinegar is not available, use 1 tsp. of normal vinegar.
2) I used red and green capsicums, you can use any.
| Quantity | Name | |
|---|---|---|
| Batter | ||
| 0.5 No. | Egg | |
| Salt to taste | ||
| 5 Tbsp. | Corn flour | |
| 400 Gm.s | Chicken, boneless | |
| 3 Tsp. | Tomato ketchup | |
| 2 Tsp. | Red chilli paste | |
| Salt to taste | ||
| 1 Pinch | Sugar | |
| 1 Cup | Chicken stock /water | |
| 2 Tbsp. | Cornflour | |
| 2 Cups | Oil | |
| 0.5 Tsp. | Rice vinegar | |
| 1 Tsp. | Soya sauce | |
| 1 Cup | Onions, cubed | |
| 2 Cups | Capsicum, cubed | |
| 1 Tbsp. | Spring onions chopped fine | |
| 1 Tbsp. | Celery chopped finely | |
Method
1) Cut chicken into cubes.
2) Add chicken pieces to the batter mix.
3) Heat oil and deep fry chicken till golden brown on high heat. Remove. Keep aside.
4) Heat some oil from the oil in which chicken has been fried in.
5) Add garlic and half of the celery. Fry till garlic is lightly brown.
6) Add chilli paste and fry till done.
7) Add onion and fry for about 2 minutes.
8) Then add capsicum and fry till lightly cooked. Do not over cook. Vegetables should remain crunchy after cooking.
9) Add tomato ketchup. Then add fried chicken.
10) Dissolve cornflour in chicken stock. Blend well. Add to chicken.
11) Add sugar and vinegar. Let it come to a boil and sauce thicken.
12) Garnish with remaining celery and spring onion.
Serving Suggestions
Serve hot with fried rice or noodles.