Ingredients
-
- Boneless chicken cut into 1 inch cubes 400 grams
- Garlic chopped 2 tablespoons
- Egg 1
- Salt to taste
- Garlic chopped 2 tablespoons
- Crushed black peppercorns 1 teaspoon
- Cornflour/ corn starch 4 tablespoons
- Oil 2 tablespoons + for deep-frying
- Green chillies 2
- Spring onions with greens 2
- Ginger chopped 1 teaspoon
- Onion sliced 1 medium
- Chicken stock 2 cups
- Soy sauce 2 teaspoons
- Green chilli sauce 2 teaspoons
- Green capsicum cut into thick strips 1 medium
- Vinegar 2 teaspoons
Method
Step 1
Put chicken cubes, egg, salt, one teaspoon garlic, half teaspoon crushed black peppercorns and three tablespoons cornflour in a mixing bowl and mix well.
Step 2
Heat sufficient oil in a kadai and deep-fry till chicken cubes are golden and crisp.
Step 3
Slit green chillies into two. Slice the spring onion bulbs.
Step 4
Heat oil in a non-stick wok, add remaining garlic, ginger and green chillies and sauté for thirty seconds.
Step 5
Add spring onions and onion slices and sauté till translucent. Add chicken stock, soy sauce and green chilli sauce and mix. Let the mixture come to a boil.
Step 6
Add capsicum and mix. Make slurry of the remaining cornflour with two tablespoons water. Add the slurry to the gravy to thicken it.
Step 7
Chop spring onion greens.
Step 8
Add fried chicken to the gravy and mix.Add spring onion greens and mix.
Step 9
Switch off heat and add vinegar and mix.
Step 10
Transfer into a serving bowl and serve hot garnished with spring onion greens