After a hectic week celebrating Ganesh Chaturthi at my home, I’m back at the grill. Although I’m drained of energy and not up for cooking elaborate meals, I’ve decided to prepare a chicken recipe that’s both satisfying and delicious. It can serve as either a starter or a main course. The visual appeal of this dish is stunning, inviting you to dig in and enjoy.
I’ve added some personal touches to create a slightly crunchy texture and included some unique ingredients to give the chicken a delightful zing. My recipe for Crunchy Chicken Chunks in Soya Sauce is perfect for a weekend party or a delicious midweek meal that you won’t be able to stop raving about.
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 2
Ingredients:
Chicken chunks – 300 gms
Eggs – 2
Flour – 1 cup
Bell pepper – 30 gm
Onion – 30 gm
Chopped Garlic – 2 tbsp
Green Chilli – 5 gms ( 2 to 3 pcs )
Ginger-garlic paste – 2 tbsp
Chinese Five Spice powder – 1 tsp
Chilli Oil – 1 tbsp
Dark Soy Sauce – 1 tbsp
Chilli Sauce – 1 tbsp
Chicken Stock – 1/2 cup
Sugar – 1 tbsp
Salt – as per taste
Chopped shallot ( for garnish )
Sesame Oil – for frying and cooking
Instructions:
1 ) Thoroughly clean the chicken and dab off any moisture. Marinate the chicken with ginger-garlic paste and spice powder. Cover with an airtight lid and refrigerate for twenty minutes.
2 ) Chop and dice the vegetables as required.
3 ) In a bowl, mix the cornflour and beaten eggs. Heat oil in a wok or deep pan. Drop the chicken pieces in the batter and deep fry the chicken to golden brown ( approximately five to six minutes ) Remove and set aside.
4 ) Heat a little oil in a pan. Sauté the vegetables and garlic over a high flame for a minute. Reduce flame.
5 ) Add fried chicken and mix well. Add the chilli oil, soy sauce, chilli sauce along with salt and sugar. Add the chicken stock and mix well. Cook on a high flame for five minutes and make sure the stock is drained leaving a thick dry texture to the sauce. Remove from flame and garnish with chopped shallots.
