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Today P has been very kind to
give me this opportunity to put this recipe in her blog. Her passion
towards cooking has always inspired me cook and improvise. This recipe
originally comes from my mother and I would like to give her all the credit. I
have tweaked it a bit :).I and P have served this dish as a starter in many
dinner parties and also had it as a main course along with noodles and fried
rice, and every time it has been a hit. Whenever I make this starter P
compliments it with the perfect main course. Do try the recipe and if you think
that a golden tweak can make it even better, do tell us. We would be more than
happy to adapt.
Serves: 4
Ingredients:
For Marinate:
Chicken thinly sliced even pieces- 700 gm
Soya sauce 2 tbsp.
Vinegar 1tsp.
Chilly sauce 1tsp.
Salt to taste (about 1 tsp.)
For the deep frying:
Plain flour 1 tbsp.
Corn flour 1 tbsp.
1 egg
Oil for deep frying.
For the stir fry:
2 cm Ginger shredded
5 cloves Garlic shredded
2 green chillies chopped (optional
Corn flour 1tsp.
Chilly sauce ½ tsp. to 1 tsp (depending on how spicy you like it)
Ketchup 1 tsp.
Spring onions- sliced greens only (3)
Salt to taste
Method:
1. Mix all the marinate ingredients in a bowl and leave aside for 30 minute
2. Add in the plain flour, egg and corn flour; if the batter is too runny add in a little more corn flour.
3. Heat the oil for deep frying, fry all the chicken pieces and place on an absorbent kitchen towel.
4.In a small bowl,
mix 1 tsp. of corn flour, 2 tsp. of soya sauce, 1 tsp. of chilli sauce, a tsp.
of ketchupand 2tbsp of water.
5.Heat a tbsp. of
oil in a wok, add the ginger,garlic,chillies and saute, and then add the fried chicken and sauté for another minute.At last spread the above mixture(step
4) across the chicken and mix well for a minute. This will give a nice coating
of the sauces to the chicken.
6.Transfer it to a serving plate garnish with
some spring onions and serve!
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| Chilly chicken/Chinese fried chicken |
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