Ingredients
- 1 Onions (cubed)
- 1 Red/Green bell pepper
- 2 tbsp Spring onions
- 2 Green chillies
- 1 tsp Ginger (finely chopped)
- 1 tsp Garlic (finely chopped)
- 1 tbsp Cornflour mixed with 3tbsp water
- 1 tsp Sugar
- Salt to taste
- 2 cups Chicken Stock/ Water
- 2 tbsp Soya sauce
- 2 tbsp Ketchup
- 1 tsp Green chilli sauce
- 2 tsp Red chilli sauce
- 1 tbsp Vinegar
- Vegetable oil
For marination:
- 500 g Boneless Chicken (cleaned and cut into small pieces)
- 3 tbsp Cornflour
- 1 tbsp Plain Flour
- 1/2 tsp Ginger-garlic paste
- 1 Egg
- Soya sauce
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 tsp Water (if required)
Method
- Mix all the ingredients for marination and set it aside for 5 mins.
- Heat oil in a pan to deep fry the marinated chicken. Fry the chicken till it turns light golden brown in colour. Keep it aside.
- In a wok, heat 2 tablespoons of oil. Add ginger and garlic and saute for a minute. Now add the chopped onions, green chillies and bell peppers and stir fry for a minute.
- Reduce the heat and add soya sauce, red chilli sauce, green chilli sauce, ketchup, chicken stock, vinegar, sugar and salt. Bring to boil.
- Add the cornflour slurry to the sauce and cook for 2-3 mins. Add in the fried chicken pieces, simmer for another minute till the sauce thickens. Garnish with spring onions and serve hot.