Mangolian Chicken

I wanted to post a recipe for Vinayak Chaturthi, but couldn’t hold myself from sharing this one. I was high from winning the Skyscanner contest in my Tomato Blog. A voucher of 5k isn’t that bad, right? 😛 So, I headed straight to kitchen to celebrate my win. 🙂

This sweet, salty and spicy dish is a perfect Asian recipe. It is semi dry in a Chinese red sauce. A must-try, P was hogging every bit of it. <3

Courtesy: Nita Mehta’s Chinese Recipes

Ingredients:

Chicken, boneless- 200gms, cut into small cubes

Marinate with :

Egg- 1, Salt- 1/2tsp, Pepper- 1/2tsp, All purpose flour- 2tbsp, Crnflour- 2tbsp, Orange color- a pinch

For the sauce:

Oil- 4tbsp, Chili powder- 1tsp, Garlic- crushed- 1tbsp, Spring onions- 2, finely chopped, separate the whites and greens

Chicken stock- 3/4 cup

Tomato ketchup- 3tbsp, Vinegar- 1tsp,

Sugar- a pinch, Salt- 1/2 tsp, Pepper- 1/2tsp

2 tbsp Cornflour mixed in 1/4cup of water

Method:

Marinate the chicken pieces and keep aside for 30 minutes.

Heat oil in a wok and deep fry the chicken pieces for 3 mins on medium heat. This will make the chicken retain its juiciness. If overcooked, the chicken will turn hard. Drain and keep aside.

In a frying pan, heat little oil. Add chili powder, crushed garlic and white of spring onions. Stir.

Add chicken stock and boil.

Add tomato ketchup, vinegar, sugar, salt and pepper. Let it boil.

Add the dissolved cornflour, stirring continuously till the sauce thickens.

Add the fried chicken and green of spring onions. Mix well and cook for a minute.

Serve hot.

Chef says:

An important point to ponder when doing Chinese cooking is to have all the ingredients in place. Chop the veggies prior and keep the others ready to use. Only then start the cooking.

Chinese cooking is quick and is done in high flame.

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