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In a large bowl, combine the boneless chicken pieces, 1 tablespoon soy sauce, 1 tablespoon ginger garlic paste, salt to taste, 1 teaspoon black pepper, and 1 tablespoon red chilli powder. Mix well to ensure the chicken is thoroughly coated.

Crack the egg into the marinated chicken and mix again until fully incorporated.

Add 1/3 cup plain flour to the chicken mixture. Mix thoroughly until each piece of chicken is coated evenly. Let the chicken marinate for at least 15 minutes.

Heat enough oil in a deep pan or wok for deep frying over medium heat. Ensure the oil is hot enough before adding the chicken.

Carefully place the marinated chicken pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Deep fry until the chicken is crispy and golden brown, about 5-7 minutes per batch.

Once cooked, remove the crispy chicken from the oil using a slotted spoon and place on a plate lined with paper towels to drain excess oil. Set aside.

In a separate pan or wok, heat 1-2 tablespoons of oil over medium-high heat. Add the 2 tablespoons chopped garlic and 1 tablespoon chopped ginger. Sauté for about 30 seconds until fragrant.

Add the chopped onions, bell pepper, and green chilies to the pan. Sauté for about 40 seconds, stirring constantly, until the vegetables are slightly tender-crisp.

Stir in the 1/4 cup tomato sauce, 1 1/2 tablespoons soy sauce, 1 teaspoon vinegar, and 1 1/2 tablespoons red chilli sauce. Mix well to combine all the sauce ingredients.

Prepare the corn flour slurry by mixing 1 tablespoon of corn flour with 2 tablespoons of water until smooth. Pour the slurry into the sauce, stirring continuously, until the sauce thickens to your desired consistency.

Add the deep-fried crispy chicken pieces to the thickened sauce. Toss gently to coat all the chicken evenly with the sauce.

Garnish with fresh coriander leaves before serving hot. Serve immediately with rice or noodles.


In a large bowl, combine the boneless chicken pieces, 1 tablespoon soy sauce, 1 tablespoon ginger garlic paste, salt to taste, 1 teaspoon black pepper, and 1 tablespoon red chilli powder. Mix well to ensure the chicken is thoroughly coated.

Crack the egg into the marinated chicken and mix again until fully incorporated.

Add 1/3 cup plain flour to the chicken mixture. Mix thoroughly until each piece of chicken is coated evenly. Let the chicken marinate for at least 15 minutes.

Heat enough oil in a deep pan or wok for deep frying over medium heat. Ensure the oil is hot enough before adding the chicken.

Carefully place the marinated chicken pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Deep fry until the chicken is crispy and golden brown, about 5-7 minutes per batch.

Once cooked, remove the crispy chicken from the oil using a slotted spoon and place on a plate lined with paper towels to drain excess oil. Set aside.

In a separate pan or wok, heat 1-2 tablespoons of oil over medium-high heat. Add the 2 tablespoons chopped garlic and 1 tablespoon chopped ginger. Sauté for about 30 seconds until fragrant.

Add the chopped onions, bell pepper, and green chilies to the pan. Sauté for about 40 seconds, stirring constantly, until the vegetables are slightly tender-crisp.

Stir in the 1/4 cup tomato sauce, 1 1/2 tablespoons soy sauce, 1 teaspoon vinegar, and 1 1/2 tablespoons red chilli sauce. Mix well to combine all the sauce ingredients.

Prepare the corn flour slurry by mixing 1 tablespoon of corn flour with 2 tablespoons of water until smooth. Pour the slurry into the sauce, stirring continuously, until the sauce thickens to your desired consistency.

Add the deep-fried crispy chicken pieces to the thickened sauce. Toss gently to coat all the chicken evenly with the sauce.

Garnish with fresh coriander leaves before serving hot. Serve immediately with rice or noodles.
