← Nouns Cooking · Indian

Ingredients

• 500 g boneless chicken thighs, cut into 2 cm pieces
• 1 Eggs
• 3 tbsp Cornflour (cornstarch)
• 2 tbsp plain flour (maida)
• 1 tbsp Soy sauce
• 1 tsp Kashmiri chilli powder
• ½ tsp Black pepper
• ½ tsp Salt
• oil, for frying
• 2 tbsp oil, for the sauce
• 1 tbsp Garlic, finely chopped
• 1 tbsp Ginger, finely chopped
• 3 Green chilli, slit lengthways
• 2 Onion, cut into 2 cm squares, layers separated
• 1 green pepper (capsicum), cut into 2 cm squares
• 2 tbsp dark soy sauce
• 1 tbsp red chilli sauce
• 1 tbsp Ketchup
• 1 tsp White vinegar
• 1 tsp Sugar
• 1 tsp cornflour, mixed with 60 ml water
• 3 Spring onion, sliced

Method

1. Mix the chicken with the egg, cornflour, flour, soy sauce, chilli powder, pepper and salt until every piece is coated in a thick, sticky batter.
2. Heat 3 cm of oil in a wok or deep pan to about 175°C (350°F). Fry the chicken in two batches for 5–6 min each, turning, until deep golden, crisp and cooked through to 75°C (165°F). Drain on paper.
3. Pour off the oil and wipe the wok. Heat the 2 tbsp of oil over high heat and stir-fry the garlic, ginger and green chillies for 30 seconds.
4. Add the onion and pepper and toss for 2 min, so they soften at the edges but stay crunchy.
5. Stir in the dark soy, chilli sauce, ketchup, vinegar and sugar, then the cornflour water. Bubble for 1 minute until glossy.
6. Tip in the fried chicken and toss for 1 minute until coated. Scatter with spring onion and serve at once with fried rice or hakka noodles.

Tips

• For a saucy “gravy” version, double the sauce and add 200 ml water before the cornflour.
• Contains egg, soy and wheat.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Ministry of Curry My Food Story