Ingredients
200 g - chicken boneless 200 ml - oil
2 - onions
2 - green chillies
1/2 tbsp - ginger garlic paste
1 - capsicum
1/2 cup - spring onion
1 tbsp - tomato sauce
2 tbsp - hot and sweet chilli sauce
1/2 tsp - vinegar
2 tbsp - soya sauce
2 - egg
1 tsp - pepper
1 cup chicken stoke
1 tbsp - corn flour
2 tbsp - red chilly powder
Salt to taste
Method
1. Take the boneless chicken, wash well.
2. Strain water from it completely and allow to dry.
3. Marinate the chicken in soya sauce, egg, salt, pepper, , corn flour and red chilly powder for 1 hr.
4. For chicken stoke Put the leftover bones and skin from a chicken carcass into a pressur cooker and cover with cold water add about a teaspoon of salt, 1/4 tsp of pepper
5. Heat oil and deep fry the chicken pieces.
6. Drain and keep in tissue paper to remove the excess oil from it.
7. Heat oil in a thick bottomed pan, saute chopped onion, green chilly and ginger garlic paste.
8. Once the onion turns transculent, add capsicum and saute for 2 minutes.
9. Now add chopped spring onion, continue frying.
10. Sprinkle, 1 tbsp red chilly powder, 1 tbsp tomato sauce, 2 tbsp hot n sweet red chilly sauce, 1 tbsp soya sauce, 1/2 tsp vinegar chiken stoke and salt.
11. Keep the flame low, mix well.
12. Add fried chicken pieces to the pan, toss to combine.
13. Add half a cup of water and allow to cook, so that the chicken absorbs all the spices to it.
14. Remove from heat.
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