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By Chef Chandan Prajapati

Peppery Chicken Chinese Style

INGREDIENTS

Chicken Boneless Cubes – 500 gm

Oil for Frying – as required

Red, yellow and green bell pepper cut into 1 inch dice – use half of each

FOR THE MARINATION

Salt as per taste

Black pepper powder – ½ tsp

Soya sauce – few drops

Red chilli paste – ½ tsp

Fine chopped Garlic – 1 tsp

Corn flour – 1 tbsp

Refined flour( Maida) - 1 tbsp

FOR THE SAUCE

Oil for cooking – 2 tbsp

Garlic fine chopped – 1 tsp

Ginger fine chopped – 1 tsp

Onion fine chopped – 2 tsp

Green chilies fine chopped – ½ tsp

Red chili paste – 1 tsp

Oyster sauce – 1 tsp

Soya sauce – 1 tsp

Sugar – ½ tsp

Salt to taste

Black pepper powder – 1 tsp

Chilli flakes – ½ tsp

Corn flour – 1 tsp mixed in 2 tbsp of water

GARNISH

Spring onion chopped

METHOD

  1. Marinate the chicken with salt, black pepper powder, soya sauce, red chilly paste and fine chopped garlic. Leave aside for few minutes. Now add corn flour and refined flour to the marinated chicken and mix well. Deep fry the chicken till golden colour. Remove from the oil and keep aside.
  2. Heat a wok or deep kadhai. Add oil. Heat the oil. Add fine chopped garlic, ginger, onion and green chilly and stir for a minute. Reduce the heat and red chilly paste, oyster sauce, soya sauce, sugar, salt, black pepper powder and chilly flakes. Stir on medium heat for few seconds. Add golden fried chicken and stir on high heat for another minute. add the corn flour and water mixture and cook for few seconds.
  3. Serve garnished with chopped spring onion.

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