Photo Credit: Salim Rizvi

Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Difficulty: Easy

Ingredients

• 500g boneless chicken, sliced
• 1 egg (slightly beaten)
• ½ cup cornflour (¾ + ¼)
• ¼ cup all-purpose flour (maida)
• ½ tsp garlic paste / finely chopped
• ½ tsp ginger paste / finely chopped
• ½ tsp white pepper powder
• 1 tsp chilly garlic paste (½ + ½)
• 1 tbsp salt
• 1 tbsp soy sauce (adjust according to strength) (¼ + ¾)
• ½ tsp sugar
• 2 tbsp white vinegar
• 2 onions, sliced
• 4-5 tsp green thai chiles (hari mirch), sliced and de-seeded
• ½ cup sliced green onion (hari pyaaz ka saaga) (optional – for colour)
• Oil, to deep fry

Directions

Mix together the chicken, egg, cornflour, all-purpose flour, ginger and garlic, chili garlic, 1tsp salt, and mix it together to form a sticky lump and that the chicken pieces are coated with the batter. Leave this for about 30 minutes.

Heat oil in a wok or a pan and deep-fry / shallow fry the chicken pieces dipping each piece separately from the lump marinated over high heat to begin with and then lower the flame. Fry until the chicken is cooked through. Drain on absorbent paper.

Heat 2 tbsp of oil in a wok, add onions and stir-fry over high heat until they are translucent. Add the green chiles, shallots and sauté for a minute. Add salt, vinegar, chili garlic, sugar and after tossing just put some water.

Add fried chicken pieces, soy sauce and make sure that you have a little bit of water dipping all the ingredients partly, add the mixture of cornflour with a little bit of water (make a thick paste) and toss all ingredients.