- 250 grams of boneless chicken pieces, cubed
- ½ cup of plain flour
- ¼ cup of cornflour or cornstarch
- 1 tsp of ginger garlic paste
- ¼ tsp of chilli powder
- 1 tsp of soy sauce
- ½ tsp of black pepper powder
- 1 tbsp of oil
- 1 cup of cubed onions
- ½ cup of cubed capsicum (bell pepper)
- 2-3 green chillies, slit
- 1 tsp of crushed garlic
- 1 tsp of grated ginger
- 1 tsp of tomato ketchup
- 1 tsp of vinegar
- 2 tbsp of sliced spring onions
Mix all the ingredients for the batter and add enough water to make a thick batter (similar to bahji batter), add the chicken and mix well so all the chicken is coated.
Heat oil for deep frying in a large frying pan or a wok, when the oil is smoking hot add the chicken pieces (you will need to do this in batches so you do not crowd the pan) and fry on a medium heat until golden brown and slightly crispy – once cooked drain and set aside. Continue with the next batch until all of the chicken is cooked.
Remove most of the oil from the pan/wok and add the onions, ginger, garlic, and green chillies, sauté until the onions turn transparent and soft then add the soy sauce, vinegar and tomato ketchup, cook for a further 2 minutes.
Add the fried chicken pieces and peppers, mix well then sprinkle some water over the top and cover the pan. Cook on a low heat for 5 minutes, uncover, mix well then serve garnish with spring onions.
Who needs to get a takeaway when you can make this restaurant quality meal yourself in the comfort of your own home! You can adjust the chilli quantity to suit your own needs, I do go a bit hotter but that’s just my preference. We love this dish and usually serve with egg fried rice. Eating in can be the new eating out with this dish!