Ingredients (Serves 4 )
- Boneless chicken, preferably thighs – Around 1/2 kg, cut into small pieces
Soy sauce, light – 2 tsp
Ginger-garlic paste – 1 tbsp
Freshly ground pepper powder – 1/2 tsp
Salt – 2 pinches - Corn flour – 5 tbsp (I used Argo corn starch)
Egg white – of 1 egg - Oil – To deep-fry
For the gravy - Oil – 3 tbsp
- Garlic – 3 tbsp, thinly sliced
Crushed red chilies – 1 tsp - Onion – 1 cup, cubed
Ginger – 3/4 tsp, minced
Garlic – 1.5- 2 tsp, minced - Chili sauce or chilli-garlic sauce – 1 – 1.5 tbsp
Soy sauce, light – 2 tsp
Soy sauce, dark – 2 – 3 tsp
Tomato ketchup – 1 – 1.5 tbsp
Oyster sauce – 2 – 3 tsp (optional)
Chinese cooking wine – 2 tsp (optional)
Vinegar – 1 tsp
Sugar – 1/2 – 3/4 tsp
Pepper powder, freshly ground – 1/4 tsp
Ajinomotto (msg) – 1 pinch (optional) - Corn flour / corn starch – 1 tsp mixed in 2 tbsp water, for thickening the gravy ( I used Argo corn starch)
- Chicken Stock / Water – 1/2 cup (I used maggi chicken stock cube)
- Salt – To taste, add only if required as the sauces are already salty
- Butter – 1 – 2 tsp, for extra taste (optional)
- Spring onion – 2 – 3 tbsp, to garnish
Method
1. Combine chicken thighs with the remaining ingredients numbered 1. Set aside for at least 30 minutes. Add corn starch and egg white. Mix well. Deep fry in 2 – 3 batches until golden, takes about 2 – 3 minutes, over medium-high heat. Drain on to a paper towel. Set aside until the gravy is ready. When the gravy is ready – Reheat the oil and deep fry again over high heat for 1 – 2 minutes (optional, done to make them stay crisp for a longer time). Drain on to a paper towel.
2. Combine all the sauces numbered 7 in a small bowl .
3. For chili garlic oil – Heat 3 tbsp oil over medium heat and fry 3 – 4 tbsp sliced garlic till light golden. Add crushed red chilies and cook for a few seconds. Switch off the flame.
4. Strain and add the garlic oil in a pan over medium-high heat. Add in the onion, ginger and garlic (ingredients numbered 6). Cook for a minute. Add onion and bell pepper cubes. Stir fry for 1 – 2 minutes. Add the sauces numbered 7 and mix well. Next add in 1/2 cup chicken stock /hot water.
5. Bring it to a boil. Add corn starch in water little by little, stirring continuously for 1- – 15 seconds, till the sauce thickens. Taste-check for salt. Add fried chicken pieces. Toss well. Cook for a minute. Finally add 1 – 2 tsp butter, for an extra taste. Switch off. Garnish with chopped spring onion. Serve hot with fried rice, porotta, chapathi or noodles.
