Description
Chinese style preparation, restaurant popular dish, usually served as a side for fried rice or even as a starter.| Ingredients-1 | |
|---|---|
| 1 lb | Boneless chicken (1/2 kg approx, cut into bite size cubes) |
| 1 tsp | Vinegar |
| 1 tsp | Green chilli sauce |
| 2 tsp | Ginger garlic (minced) |
| 1 no | Eggs (slightly beaton) |
| 2 tsp | Corn flour |
| ½ tsp | White pepper powder |
| 1 tsp | Chinese salt/ ajinimotto |
| ¼ tsp | Salt |
| Ingredients-2 | |
|---|---|
| 1 no | Onion (cut into big dices) |
| 1 no | Green bell pepper/ capsicum |
| 1 inch | Ginger (cut thin strips) |
| 4 clove | Garlic (cut thin strips) |
| 6 stks | Spring/green onions (finely chopped) |
| 4 nos | Green chilli (slit open) |
| 2 cup | Oil (for deep frying) |
| 4 tsp | Oil (for sauteing) |
| 1 pinch | Salt |
Instructions
Wash and cut chicken intosmall cubes and marinate by combining all ingredients from table-1 for atleast for 1/2 hour. Heat 2 cups of oil in pan, and deep fry the chicken cubes until golden brown. Drain the excess fat from the crispy chicken fritters using a paper towel and keep them aside.
Heat 4 tsp of oil in a wok or skillet and saute onions, bell peppers, ginger and garlic on high flame until slightly golden, now add the fried chicken fritters to this and toss with soy sauce, chilli sauce and salt. Slowly add little green spring onions in batches and stir-fry everything until the mixture turns dark brown and dry. Garnish with spring onions and serve in a fancy manner using toothpicks.
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