Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Medium
Boneless chicken breasts cut into ½ inch cubes 400 grams
Garlic chopped1 tablespoon
Cornflour 2 tablespoons
Salt to taste
White pepper powder to taste
Soy sauce 2 teaspoons
Oil 1 tablespoon + for deep-frying
Ginger chopped½ tablespoon
Dried red chillies broken3-4
Celery chopped1 teaspoon
Kashmiri red chilli paste 2½ tablespoons
Red chilli sauce 1½ tablespoons
Spring onion bulbs halved 4
Green capsicum cut into ½ inch pieces 1 medium
Spring onion greens finely chopped 2 stalks
Vinegar ½ teaspoon
Step 1: Place chicken cubes in a bowl, add one tablespoon cornflour, salt, white pepper powder, one teaspoon soy sauce and little water and mix well.
Step 2: Heat sufficient oil in a kadai. Deep-fry the chicken cubes till golden and drain on absorbent paper.
Step 3: Heat one tablespoon oil in a non-stick wok, add garlic, ginger, dried red chillies and celery, mix and saute well.
Step 4: Add red chilli paste, mix and saute further. Add red chilli sauce and remaining soy sauce and mix well.
Step 5: Add half cup of water, mix and cook till the sauce thickens.
Step 6: Add spring onion bulbs and capsicum and mix well.
Step 7: Add salt and white pepper powder, mix well and cook for two to three minutes.
Step 8: Take one tablespoon cornflour in a bowl, add sufficient water and mix well to make a lump free slurry. Add the slurry to the wok, mix well and cook till the mixture thickens.
Step 9: Add fried chicken, mix well and let it get heated through. Switch off heat.
Step 10: Add half the spring onion greens and mix well. Add vinegar and mix well.
Step 11: Serve hot garnished with remaining spring onion greens.