This chicken dish is the right combination for chinese fried rice, nans,rotis or chapatis(Indian Flat Bread).This is not too spicy but moderate….If you like it more spicy can alter the chilli powder quantity.This is served more often at my table!!! and loved by all…..
For chicken marinade
Chicken boneless – 250 gms pat dry and cut into 2” stripes
Salt – as per taste
Pepper powder -1/4 tsp
Egg -1 whole
Plain flour/maida -1/2 cup
Corn flour -2 tbsps
Step 1.Combine all the ingredients in a mixing bowl,cover and keep for 10 mins in refrigerator.
For Hot and Sour Vegetable Sauce
Ginger and Garlic – 1 tbsp minced
Onion – 1 med finely sliced
Spring onions – sliced 1/2 cup
Carrot – 1 peeled,washed and cut into juliennes
Capsicum – 1 small remove stem and deseed wash and cut into juliennes
Cabbage – 1/2 cup juliennes
Oil – 2 tbsp of olive oil
Green chilli sauce – 1 tbsp
Tomato ketchup – 3-4 tbsps
Vinegar – 1/2 tsp
Dark soy sauce – 1 tsp
Green chilli – 1 deseed and mince
Red chilli powder – 1/4 tsp
Black pepper powder – a pinch
Salt – as per taste
Corn flour – 1 tbsp mixed in 1/2 cup of water. This mixture is called the corn starch.
Oil – for deep frying chicken
Step 2.Heat oil for deep frying ,now take the marinated chicken and drop into hot oil and fry till golden brown,remove and drain .
Step 3.In another pan or wok take 2 tsps of the remaining oil from deep fry and add the minced ginger and garlic fry 1 min and add the minced green chilli and onion stir fry on high heat for a couple of mins.
Step 4.Drop in the prepared carrot,cabbage,capsicum and 1/2 of the spring onion and saute well add the salt and chilli powder and a pinch of black pepper powder.
Step 5.Now add 2 cups of water and cook covered for 2 mins,then add the chilli sauce,tomato ketchup ,soy sauce and vinegar.Let simmer another 2 mins.
Step 6.Add the fried chicken into the hot and sour vegetable sauce and keep stirring on low heat for 3mins adjust sauce content and consistency by adding more water and prepared corn starch,cook another 2 mins and turn off heat.
Serve in a bowl topped with remaining spring onion.
Goes well with chinese fried rice or fried rice and Parathas.