Ingredients
- 400 g boneless chicken, cut into medium cubes
- 1 large egg
- 2 tablespoons cornflour
- 5 tablespoons all-purpose flour (maida)
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon white pepper powder
- 1 teaspoon salt or to taste
- Oil for shallow frying
- 1 cup green capsicum, sliced
- 1 cup white spring onion bulbs, cubed
- 1/2 cup spring onion greens, finely chopped
- 2 green chillies, slit
- 10 curry leaves
- 4 tablespoons garlic, finely chopped
- 2 tablespoons ginger, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon red chilli sauce
- 1/4 tablespoon vinegar
- 1 tablespoon cornflour (for slurry)
- 100 ml water (for slurry)
Instructions
- In a bowl, mix chicken, egg, cornflour, all-purpose flour, chilli powder, pepper, and salt. Marinate for 10–15 minutes.
- Heat oil in a non-stick pan. Shallow fry chicken on medium heat for 5–6 minutes until golden. Cover and cook on low for 2 more minutes. Set aside.
- In another pan, heat 2 tablespoons oil. Add curry leaves, green chillies, garlic, and ginger. Stir-fry for 30 seconds.
- Add capsicum and white spring onions. Toss on high heat for 2–3 minutes.
- Mix 1 tablespoon cornflour with 100 ml water to form a slurry. Add to pan along with soy sauce, red chilli sauce, and vinegar. Cook for 1–2 minutes until slightly thickened.
- Add fried chicken and spring onion greens. Toss well on high heat for 1–2 minutes until evenly coated. Serve hot.
Notes
- For a dry version, skip cornflour slurry and use ketchup instead.
- For a gravy version, double the water in the slurry.
- Adjust spice levels by modifying chilli sauce and green chillies.
- Deep frying is optional for a crispier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Indo-Chinese
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg
