Chicken In Hot Garlic Sauce -How to Make Chicken


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Serves 4

  • 200 gm boneless chicken -cut into ¾” cubes 
  • 1 tsp salt, ¼ tsp pepper, 1 tbsp garlic - crushed 
  • 2 tbsp cornflour, 2 tbsp plain flour (maida), 1 egg


 SAUCE


  • 2 tbsp oil, 2 tbsp very finely chopped garlic
  •  2 spring onions (only white part) - cut into thick diagonals
  •  ½ onion - cut into triangles, ½ capsicum - cut into triangles
  • 1½ cups chicken stock, see note
  •  1 tsp salt, ¼ tsp Ajinomoto, ½ tsp sugar, 1 tbsp red chili paste 
  • 1 tbsp vinegar, 2 tsp soya sauce, 1½ tbsp ketchup
  •  3 tbsp cornflour dissolved in ½ cup water


*

  1. Mix cornflour and plain flour in a bowl. Add egg and mix very well to break all lumps. Add salt, pepper, and garlic.
  2.  Wash and pat dry chicken. Add chicken to the egg mixture.
  3.  Heat oil for deep frying in a kadhai. Reduce heat. Add all chicken pieces and then increase heat. Fry for only 2-3 minutes till they turn very lightly golden. Do not fry longer as it will turn the chicken hard. Keep aside.
  4.  Heat the wok with 2 tbsp oil. Reduce heat and add garlic. Stir 1-2 times.
  5.  Add chili paste. Stir. Add both the onions and capsicum and stir fry for 5-10 seconds. 
  6. Add salt, Ajinomoto, sugar, vinegar, soya sauce, ketchup, and mix well.
  7.  Add chicken and stir for 1-2 minutes. Add stock. Increase heat. Let the stock come to a boil.
  8.  Add the cornflour paste. Stir and let it come to a boil. Simmer for 1-2 minutes till thick. Serve hot with rice or noodles.

Note:

  • Use 1 chicken stock cube mixed with 1½ cups water if fresh stock is not there. Reduce salt to ½ tsp.


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