For making the chicken marinade:
Boneless chicken - ¾ lb
(cut into 1 ½ inch length thin strips.)
All purpose flour or maida (flour)
- 3 teaspoon
Ginger Garlic Paste - 2 - 3 teaspoon
ajinomoto (MSG or zeal) - ½ teaspoon
Soya Sauce - ½ tablespoon
Chili sauce - 1 teaspoon (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 teaspoon
Garlic, finely chopped 1 teaspoon
Green chillies, finely chopped 2 teaspoon
Spring onions - finely chopped - 5 tablespoon
Soya sauce - ¼ tablespoon
Chili sauce - ½ teaspoon (optional)
Tomato sauce/ketchup - 1 tablespoon (optional)
Black Pepper powder - ½ teaspoon
Sugar - 1 teaspoon
ajinomoto (MSG or zeal) - a pinch
Chicken stock - ¼ cup
(or use Maggi/Knorr Chicken Soup Cubes)
/All-purpose flour with water
(mix 3 tablespoon of maida (flour)
& ¼ cup of water)
Oil 2 tablespoon
Salt To taste
Combine all the ingredients for the
marinade (except oil) and set aside for 1/
2 - 1 hour.
Heat the oil in a frying pan. Deep fry the
chicken pieces a few at a time.
Drain when golden brown and cooked.
In another pan, heat oil, and then add the
chopped ginger, garlic and green chillies
and finally some spring onion and saute
for a minute.
Add the soya sauce, chili sauce/tomato
sauce, pepper, sugar, ajinomoto (MSG or zeal), stock
Add little water and bring to a boil. Add
the fried chicken and cook for 3 minutes.
Then add the maida (flour)
and water mixture
and stir so that no lumps are formed.
Cook for a few minutes until the mixture
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