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Main Ingredients | Boneless chicken, Black bean paste |
Cuisine | Fusion, , , , |
Course | Main Course Chicken |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chicken in Black Bean Sauce
- 350 grams Boneless chicken cut into 1 inch cubes
- 3 tablespoons Black bean paste
- + to deep fry Oil 1 tablespoon
- to taste Salt
- 1 teaspoon Black pepper powder
- 3 tablespoons Cornflour/ corn starch
- 1 tablespoon Ginger-garlic paste
- 1 tablespoon Tomato ketchup
- 1 tablespoon Oyster sauce
- 1 tablespoon Green chilli sauce
- for garnishing Ginger 1½ inch, cut into juliennes +
- ½ teaspoon Cinnamon powder
Method
- Heat sufficient oil in a kadai.
- Take chicken pieces in a bowl, add salt and ½ teaspoon pepper powder and mix well. Add 1 tablespoon black bean paste and mix well. Add 1 tablespoon cornflour and mix well. Set aside to marinate for 10-15 minutes.
- Deep-fry the marinated chicken pieces in hot till golden and crisp. Drain on absorbent paper.
- Heat 1 tablespoon oil in a non-stick wok, add ginger-garlic paste and sauté well. Add the remaining black bean paste and mix well. Add tomato ketchup, oyster sauce and chilli sauce and mix well.
- 5. Combine remaining cornflour and water in a bowl and mix well to make a smooth slurry. Add this to the wok and mix well stirring continuously. Adjust water if required and cook for a minute. Switch off the heat.
- Drop the fried chicken pieces to the wok. Add ginger juliennes, remaining pepper powder and cinnamon powder and mix well. Cook for a minute.
- Serve hot garnished with ginger juliennes.
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