🕒 Prep Time: 20 mins
🔥 Cook Time: 25 mins
🍽️ Serves: 3–4
🧂 Ingredients
🐔 For Marination:
- Boneless chicken – 500 g, cut into bite-size cubes
- Ginger-garlic paste – 1 tbsp
- Soy sauce – 1 tbsp
- Red chilli sauce – 1 tbsp
- Black pepper – ½ tsp
- Salt – as needed
- Cornflour – 3 tbsp
- All-purpose flour (maida) – 2 tbsp
- Egg – 1 (optional, for softness)
🌶️ For Gravy:
- Oil – 2 tbsp
- Garlic – 1 tbsp, finely chopped
- Green chillies – 2–3, slit
- Onion – 1, cubed
- Capsicum – 1, cubed
- Soy sauce – 1 tbsp
- Red chilli sauce – 1½ tbsp
- Green chilli sauce – 1 tbsp
- Tomato ketchup – 1 tbsp
- Black pepper – ½ tsp
- Cornflour – 1 tbsp, mixed with ½ cup water (for slurry)
- Salt – as needed
- Spring onions – for garnish
👩🍳 Method
Step 1️⃣: Marinate & Fry the Chicken
- In a bowl, mix chicken with ginger-garlic paste, soy sauce, chilli sauce, pepper, salt, cornflour, maida, and egg.
- Let it rest for 20–30 minutes.
- Deep fry or shallow fry the chicken until golden and crisp. Set aside.
Step 2️⃣: Prepare the Gravy
- Heat oil in a wok on high flame.
- Add chopped garlic and slit green chillies — sauté till aromatic.
- Add cubed onion and capsicum; toss for 1–2 minutes (keep them slightly crunchy).
- Add all sauces: soy, red chilli, green chilli, and ketchup. Mix well.
- Pour in 1 cup water or chicken stock and bring to a boil.
- Add the cornflour slurry and stir till the sauce thickens into a glossy gravy.
Step 3️⃣: Combine & Serve
- Add fried chicken pieces to the gravy and toss well to coat evenly.
- Adjust salt and pepper as per taste.
- Garnish with spring onions.
🍚 Serving Suggestions
Serve hot with:
- Fried rice 🍳
- Hakka noodles 🍜
- Plain steamed rice 🍚
💡 Pro Tips
- For extra restaurant flavor, use a wok on high flame for that smoky “tossed” effect.
- Add a few drops of vinegar or sesame oil before serving for authentic taste.
- Skip flour and use only cornflour for a gluten-free version.
