Description
A flavorful and crispy dish made with juicy chicken strips, coated in spices and fried until golden brown, served with a tangy sauce and vibrant vegetables.
Ingredients
Scale
- 500 grams boneless chicken, cut into strips
- 2 tablespoons cornflour
- 1 tablespoon all-purpose flour
- 1 egg
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon soy sauce
- Salt to taste
- Oil for deep frying
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon red chili sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 8–10 curry leaves
- 2–3 green chilies, slit
- Spring onions, chopped for garnish
Instructions
- In a mixing bowl, combine cornflour, all-purpose flour, egg, ginger-garlic paste, red chili powder, soy sauce, and salt to form a thick marinade. Add chicken strips, ensuring each is coated, and marinate for at least 30 minutes.
- Heat oil in a deep frying pan over medium heat. Drop marinated chicken strips into the oil in batches and fry until golden brown and crispy. Remove and drain on paper towels.
- In a separate pan, heat a little oil and add curry leaves and slit green chilies. Sauté briefly, then add sliced onions and bell peppers, stir-frying until tender yet crunchy.
- In a small bowl, mix soy sauce, tomato ketchup, red chili sauce, vinegar, and sugar. Pour over the sautéed vegetables and simmer for a minute.
- Add fried chicken to the pan and toss to coat with the sauce. Cook for 2 more minutes, then garnish with chopped spring onions before serving.
Notes
For an extra crunch, consider double dredging the chicken after the first fry. Adjust spices based on personal preference for heat.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg