Ingredients:
For chicken/Paneer/Mushroom:
500g boneless chicken/ 8 cubes of paneer/ 8-10 medium sized button mushrooms
1 tsp white pepper powder
1 egg
4 tbsp corn starch+ 4 tbsp maida+ 1 cup water
Oil for deep frying
For sauce:
2 tbsp chopped garlic
1 tbsp chopped ginger
3-4 green chilies cut in half length-wise
1 cup capsicum juliennes
1 cup onion cut into thick slices
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp cornflour paste
1 tsp white pepper powder
Salt
Sugar
Oil
Preparation:
- Marinate the chicken pieces using white pepper powder, salt and egg and keep aside for half an hour.
- Heat oil in a wok.
- Add chopped garlic, ginger and green chilies. Saute for one minute.
- Add onion slices and white pepper powder.
- Add vinegar and soy sauce.
- Add capsicum followed by cornflour paste and half cup water. Let the sauce thicken.
- Add salt and sugar as per taste. The sauce is now ready for chili chicken.
- Dip each marinated chicken piece in the cornflour+maida mixture so that the chicken piece is evenly coated with the mixture from all sides. Deep fry these pieces of chicken in hot oil.
- Fry all the chicken pieces and add then to the sauce that we have prepared initially.
- Serve hot.
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