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Chilli Chicken
Method
- Wash the chicken pieces.
- Beat the egg lightly in a bowl..
- Add cornflour-flour mixture, pinch of salt, pepper and 1/2 tsp aji-no-motto to the beaten egg.
- Add the chicken pieces.
- Mix well and keep aside for 15 minutes.
- Deep fry the chicken pieces on a medium flame till they tender. Keep aside.
- Heat 2 to 3 tbsp oil in a non-stick pan.
- Add garlic, ginger. Saute for 2 to 3 seconds.
- Add spring onions, red chillies and fry for 2 to 3 minutes.
- Add the fried chicken pieces, chicken stock, soya sauce, vinegar, remaining aji-no-motto, sugar, salt and pepper. Simmer for few minutes.
- Add 1 tbsp cornflour mixed with little stock. Mix well .
- Boil till the sauce thickens. Serve hot with fried rice.
Ingredients:
2 - boneless chicken breasts (cut into cubes)
11/2 cup - chicken stock
1 - egg
2 to 3 tbsp - oil
5 to 6 - dry red chillies
6 to 8 cloves - garlic (finely chopped)
2 to 3 - spring onions (finely chopped)
1/2'' - ginger (finely chopped)
1/2 tsp - aji-no-motto
2 tbsp - vinegar
2 tsp - sugar
2 tsp - soya sauce
salt and pepper (as per taste)
2 tbsp - cornflour mixed with 1 tbsp flour (to marinate the chicken pieces)
1 tbsp - cornflour mixed with little stock
oil for deep frying
2 - boneless chicken breasts (cut into cubes)
11/2 cup - chicken stock
1 - egg
2 to 3 tbsp - oil
5 to 6 - dry red chillies
6 to 8 cloves - garlic (finely chopped)
2 to 3 - spring onions (finely chopped)
1/2'' - ginger (finely chopped)
1/2 tsp - aji-no-motto
2 tbsp - vinegar
2 tsp - sugar
2 tsp - soya sauce
salt and pepper (as per taste)
2 tbsp - cornflour mixed with 1 tbsp flour (to marinate the chicken pieces)
1 tbsp - cornflour mixed with little stock
oil for deep frying
RECIPES BY ANITA RAHEJA
