- About 350 to 400g chicken boneless pieces
- 2 tablespoon black pepper powder
- 2 tablespoon red chili powder
- ½ tablespoon ajinomoto
- 2 tablespoon ginger-garlic paste
- 1 cup oil for frying
- 2 tablespoon regular flour
- 1 tablespoon salt
For the Sauce/Gravy
- 2 cups of red and green capsicum, diced
- 1 large onion, diced
- 1 tablespoon vinegar
- 1 tablespoon green finely cut green chilies
- 1/2 tablespoon salt
- 1 tablespoon chopped garlic cloves
- 1 tablespoon ginger paste
- ½ tablespoon soy sauce
This is one of the classic recipes served as a starter in restaurants across Asia, China, and India. It is consumed even as evening snacks at small towns and cities. In order to prepare this dish, you need a lot of ingredients, but they are all readily available at home.
- Bring a large skillet. Heat the oil. Meanwhile, in a large bowl mix the ingredients above the “for sauce” list. Coat them well around the chicken pieces. In 5 minutes the oil is ready for shallow frying the chicken cubes. Put them aside for some time.
- Take another large pan. Pour some oil and put the entire ingredient in the “for sauce” list and begin to fry a bit.
- Saute it and add little water, about ½ cup. Once it starts to boil, add the chicken pieces to it, and continue cooking. Leave here if you want gravy. Garnish by adding some remaining onion slices and lemon juice.
You can stop with little water if you want gravy; else dry it by continuing stirring some more.