This is a dry version that can be served as a starter or side dish. You can make a wet version of this by adding water mixed with corn flour.
- Boneless Chicken Breasts – 2 ( 250g )
- Capsicum – ½
- Corn flour – ½ cup
- Onion – 1
- Dry red chillies – 2 or 3
- Soya sauce – 1tsp
- Honey – 2 tsp
- Tomato ketchup – 2tbsp
- Red chilli sauce – 1 tbsp
- Vinegar – 1½ tbsp
- Spring onion – for garnishing
- Oil - for frying
- Egg – 2
- Black pepper powder – ½ tsp
- Chilli powder – 1 ½ tsp
- Corn flour - 1 tbsp
- Oil – 1 tbsp.
- Salt – ½ tsp
Wash the chicken and cut into bite size cubes. Mix the ingredients written under marinade and marinate the chicken pieces and keep it in the fridge for an hour.
After an hour, sprinkle corn flour on the marinated chicken and mix well. Make sure each chicken piece is coated with corn flour.
Heat a pan on a medium heat; add enough oil for deep frying. Deep fry the chicken pieces until golden brown. Drain and keep aside.
Cut the capsicum into bite size cubes. Cut the onion into 8 pieces.
Heat a non-stick fry pan, add 2 tsp oil. Reduce heat, break dry red chillies into bits and add it and stir.
Remove the pan from fire, add soya sauce and honey. Mix well. Add tomato ketchup, red chilli sauce and vinegar and mix. Return the pan to fire and sauté for few seconds.
Add onion and capsicum sauté for few seconds. (If you don’t like the dry version, add ½ cup of water mixed with 1 tsp corn flour at this stage. Bring it to boil and follow the below steps else skip this)
Add fried chicken pieces and sauté. Make sure each piece is coated with the sauce. Remove from fire, garnish with spring onion and serve hot.