New Update
Main Ingredients | Boneless Chicken Breast, Garlic |
Cuisine | Chinese |
Course | Main Course Chicken |
Prep Time | 6-10 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Chicken in Hot Garlic Sauce
- 400 grams Boneless Chicken Breast cut into ½ inch cubes
- 1 tablespoon Garlic chopped
- 2 tablespoons Cornflour
- to taste Salt
- to taste White pepper powder
- 2 teaspoons Soy sauce
- for deep-frying Oil 1 tablespoon +
- 1/2 tablespoon Ginger chopped
- 3-4 Dried red chillies broken
- 1 teaspoon Celery chopped
- 2 1/2 tablespoons Kashmiri red chilli paste
- 1 1/2 tablespoons Red chilli sauce
- 4 Spring onion bulbs halved
- 1 medium Green capsicum cut into ½ inch pieces
- 2 stalks Spring onion greens finely chopped
- 1/2 teaspoon Vinegar
Method
- Place chicken cubes in a bowl, add one tablespoon cornflour, salt, white pepper powder, one teaspoon soy sauce and little water and mix well.
- Heat sufficient oil in a kadai. Deep-fry the chicken cubes till golden and drain on absorbent paper.
- Heat one tablespoon oil in a non-stick wok, add garlic, ginger, dried red chillies and celery, mix and sauté well.
- Add red chilli paste, mix and sauté further. Add red chilli sauce and remaining soy sauce and mix well.
- Add half cup of water, mix and cook till the sauce thickens.
- Add spring onion bulbs and capsicum and mix well.
- Add salt and white pepper powder, mix well and cook for two to three minutes.
- Take one tablespoon cornflour in a bowl, add sufficient water and mix well to make a lump free slurry. Add the slurry to the wok, mix well and cook till the mixture thickens.
- Add fried chicken, mix well and let it get heated through. Switch off heat.
- Add half the spring onion greens and mix well. Add vinegar and mix well.
- Serve hot garnished with remaining spring onion greens.
Nutrition Info
Calories | 955 |
Carbohydrates | 13.6 |
Protein | 105.9 |
Fat | 52.9 |
Advertisment