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Main Ingredients | Chicken lollipops, Black peppercorns |
Cuisine | Indo-Chinese |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 12 chicken lollipops, washed
- 1 tablespoon corn flour
- Salt to taste
- Crushed black peppercorns to taste
- 1 teaspoon + 1 tablespoon dark soy sauce
- 1 egg
- 2 tablespoons oil + for deep frying
- 1½ tablespoons ginger-garlic paste
- 2 green chillies, chopped
- 1 large onion, cut into quarters and layers separated
- ½ cup stock
- 2 teaspoons red chilli sauce
- 1 small capsicum, cut into thick strips
- A pinch of sugar
- 2 tablespoons corn flour slurry
- 1 teaspoon vinegar
Method
- In a large bowl, add the chicken lollipops, corn flour, salt, crushed black peppercorns, 1 teaspoon dark soy sauce, and break in the egg, mix well and set aside.
- Heat sufficient oil in a non-stick kadai, deep fried the chicken lollipops till golden brown and crisp. Drain on an absorbent paper.
- Heat 2 tablespoons oil in a non-stick wok, add ginger-garlic paste, green chillies, and sauté till golden brown.
- Add onion, sauté well and add stock, mix well and cook for 1 minute. Add remaining dark soy sauce, red chilli sauce and capsicum, mix well.
- Add salt, sugar, and mix well. Add 2 tablespoons corn flour slurry and mix well. Let the mixture come to a boil.
- Add the fried lollipops and cook for 1-2 minutes. Switch off the heat, add 1 teaspoon vinegar and mix well.
- Transfer to a serving dish and serve hot.
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