Satisfy your taste buds with this spicy and delicious Hong Kong Chicken.
Recipe:
For the Chicken Marination & Frying:
Boneless Chicken/Bina Haddi ka Chicken - 1/2 Kg, medium pieces
All Purpose Flour / Maida - 1/4th cup
Salt /Namak - 3/4th tsp
Black Pepper / Kali Mirch Powder - 1/2 tsp
Egg / Anda - 1
Oil /Tel - for frying
Procedure:
1. Wash and strain boneless chicken cut into medium pieces.
2. Add all purpose flour or maida, salt, black pepper powder
and one whole egg.
3. Mix well and keep aside.
4. Deep fry the chicken pieces in the hot oil till they turn brown.
Final Preparation:
Ingredients:
Oil /Tel - 4 tbsp
Crushed Garlic / kuchli Hui Lehsan - 2 tsp
Curry Leaves / Kari Patta - 2 tbsp
Green Chillies / Hari Mirch - 6 to7, slit vertically and de-seeded
Red Chilli Paste / Sauce - 1 1/2 tbsp
Red Chilli Powder /Lal Mirch Powder - 1 1/2 tsp
Salt / Namak - 3/4th tsp
Soya Sauce - 1 1/2 tbsp
Vinegar / Sirka - 2 tsp
Red Food Colour / Khane ka Lal Rang - few pinches (optional)
Water / Pani or Chicken Stock- 1/2 cup
Cornflour - 1 tbsp
Chopped Coriander / Kata Hua Hara Dhaniya - 2 tbsp
Procedure:
1. Remove the excess oil (used for frying the chicken) and leave only 4 tbsp oil in the pan.
2. Add crushed garlic and stir fry for 30 sec.
3. Add curry leaves, vertically slit and de-seeded green chillies, red chilli paste, red chilli powder and salt.
4. Stir fry for 30 sec.
5. Add soya sauce, vinegar, few pinches red food colour and 1/2 cup water ( or add chicken stock instead of water).
6. When the water is boiling, add the fried chicken.
7. Cook for a minute so that the spices are absorbed well in the chicken.
8. Add 2 tbsp water to 1 tbsp corn flour and mix well.
9. Add this corn flour paste to the pan while stirring continuously.
10. Add chopped coriander. Close the lid and cook on low flame for a minute.
Hong Kong Chicken is ready. Serve hot.
Thanks for Watching!
14 май 2019
