Ingredients
Chicken – 500 g, boneless, cut into bite-sized pieces
Cornflour – 3 tbsp
All-purpose flour – 2 tbsp
Egg – 1, beaten
Salt – to taste
Oil – for frying
Onion – 1 medium, chopped
Capsicum – 1 medium, chopped
Garlic – 3 cloves, minced
Green chilies – 2–3, slit
Soy sauce – 2 tbsp
Red chili sauce – 1 tbsp
Tomato ketchup – 1 tbsp
Vinegar – 1 tsp
Spring onions – for garnish
Execution
1. Marinate & Coat Chicken
Mix chicken with salt, cornflour, all-purpose flour, and beaten egg → coat well.
Deep-fry or shallow-fry until golden and crisp → drain excess oil.
2. Prepare Sauce
Heat 1–2 tbsp oil → sauté garlic, green chilies, onions, and capsicum for 2–3 mins.
Add soy sauce, red chili sauce, tomato ketchup, and vinegar → cook 2 mins.
3. Combine
Add fried chicken → toss well in the sauce → cook 2–3 mins for flavors to blend.
4. Serve
Garnish with chopped spring onions.
Serve hot as an appetizer or with fried rice/noodles.
Additional tips
Fry chicken on medium-high flame to keep it crispy.
Adjust green chilies and chili sauce for spice level.
Toss chicken gently in sauce at the end to retain its crunch.