This is a dry version that can be served as a starter or
side dish. You can make a wet version of this by adding water mixed with corn
flour.
Ingredients
-
Boneless Chicken Breasts – 2 ( 250g )
- Capsicum – ½
- Corn flour – ½ cup
- Onion – 1
- Dry red chillies – 2 or 3
- Soya sauce – 1tsp
- Honey – 2 tsp
- Tomato ketchup – 2tbsp
- Red chilli sauce – 1 tbsp
- Vinegar – 1½ tbsp
- Spring onion – for garnishing
- Oil - for frying
Marinade
- Egg – 2
- Black pepper powder – ½ tsp
- Chilli powder – 1 ½ tsp
- Corn flour - 1 tbsp
- Oil – 1 tbsp.
- Salt – ½ tsp
Method
Wash the chicken and cut into bite size cubes. Mix the
ingredients written under marinade and marinate the chicken pieces and keep it
in the fridge for an hour.
After an hour, sprinkle corn flour on the marinated chicken
and mix well. Make sure each chicken piece is coated with corn flour.
Heat a pan on a medium heat; add enough oil for deep frying.
Deep fry the chicken pieces until golden brown.
Drain and keep aside.
Cut the capsicum into bite size cubes. Cut the onion into 8
pieces.
Heat a non-stick fry pan, add 2 tsp oil. Reduce heat, break
dry red chillies into bits and add it and stir.
Remove the pan from fire, add soya sauce and honey. Mix
well. Add tomato ketchup, red chilli sauce and vinegar and mix. Return the pan
to fire and sauté for few seconds.
Add onion and capsicum sauté for few seconds. (If you don’t
like the dry version, add ½ cup of water mixed with 1 tsp corn flour at this
stage. Bring it to boil and follow the below steps else skip this)
Add fried chicken pieces and sauté. Make sure each piece is
coated with the sauce. Remove from fire, garnish with spring onion and serve
hot.
