Description
A delicious and crispy chicken dish coated in a tangy and spicy sauce.
Ingredients
Scale
- 500 g boneless chicken, cut into strips
- 1 egg
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon ginger-garlic paste
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- Salt to taste
- Oil for frying
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2–3 dried red chilies
- 1 tablespoon chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon honey
- 1/2 teaspoon red chili flakes
- 1/4 cup sliced onions
- 1/4 cup sliced capsicum
- 2 tablespoons roasted cashews
- 2 tablespoons water
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- In a mixing bowl, combine chicken strips with egg, cornstarch, flour, ginger-garlic paste, soy sauce, salt, and black pepper. Mix well until the chicken is evenly coated. Let it rest for 15–20 minutes.
- Heat oil in a deep pan over medium heat. Fry the marinated chicken in batches until golden brown and crispy. Remove and drain on paper towels.
- In another pan, heat 2 tablespoons oil. Add chopped garlic and ginger. Sauté until fragrant, then add dried red chilies and stir briefly.
- Now add chili paste, tomato ketchup, soy sauce, red chili sauce, honey, and chili flakes. Stir well until the sauce is glossy and deep red. Add sliced onions and capsicum, and cook on high heat for 1–2 minutes.
- Pour in the cornstarch slurry and stir continuously until the sauce thickens.
- Add the crispy fried chicken and roasted cashews into the sauce. Toss quickly on high heat until every piece is beautifully coated. Serve hot.
Notes
- This marination step helps tenderize the chicken and adds flavor from the inside out.
- Good flavor takes a little patience, so don’t rush.
- The sound of sizzling oil and smell of crisping batter brings back memories of street-side eateries where this dish originated.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 150 mg