Ingredients:
- Chicken boneless (500g)
- 4 green chillies, slit lengthwise
- 10 garlic cloves, finely chopped
- 1 capsicum, sliced lengthwise
- 1 medium size onion, sliced
- 3tbsp cornflour
- 2tbsp dark soya sauce
- 1tbsp vinegar
- 1tbsp tomato ketchup
- 1 cube maggi chicken stock
- oil for frying
- 2 cups water
For marination:
- 1 beaten egg
- 2tbsp ginger garlic, chopped very finely
- 1tbsp soya sauce
- 1tbsp corn flour
- salt as per taste
- 1 green chilli
Procedure for preparation:
Step 1: Put chicken pieces in a bowl, put ginger, chilli, salt and garlic paste and mixt it well and keep in refrigerator for one hour.
Step 2: Take the chicken from refrigerator, add the beaten egg, corn flour and soya sauce, mix it well and keep it for 10 to 15 minutes.
Step 3: Keep the frying pan on the stove, pour oil for deep frying, once the oil is heated up, fry the marinated chicken and keep aside.
Step 4: Keep another pan on stove, pour 2 tbsp oil, put garlic and fry for half minute and add onion, chilli and fry for another half minute, then add the capsicum and fry it for one minute.
Step 5: Then add soya sauce, tomato ketchup, maggi stock cube and add the chicken pieces, then add 2 cups of water and allow it to boil. Mix the cornflour in 2tbsp of water.
Step 6: Once the sauce starts boiling add the cornflour mix and vinegar. The sauce will be thicken when you add the corn flour. Now you can add spring onion and start serving it hot
