Hot Garlic Chicken | Indo Chinese Chicken In Hot Garlic Sauce

Hot Garlic Chicken | Indo Chinese Chicken In Hot Garlic Sauce

Hot Garlic Chicken for any day of the week! I do believe with all my heart that Indo-Chinese cuisine is one of the best fusion cuisines ever created!!! My family loves – good Indo Chinese any day of the week! You all have your favorites, When it comes to fried rice or noodles, we all have a particular side dish that we always order along with that, now don’t we? This one is totally like the ones they serve at your favorite restaurant. Try this Hot Garlic Chicken and let me know. It’s hot but not numbingly so. My 9 year old loves it! The chicken is  batter fried and then cooked along with this sauce that mostly tastes of garlic, chilli paste and tomato sauce..spicy, sour, ever so slightly sweet all in perfect balance.

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Recipe Name: Hot Garlic Chicken | Indo Chinese Chicken In Hot Garlic Sauce Recipe Type: Chicken Dishes Author: Shana c/o Recipes ‘R’ Simple Prep time:  15 min Cook time: 15 min Total time:  30 min Yield: (3 -4 servings)

Hot Garlic Chicken | Indo Chinese Chicken In Hot Garlic Sauce

Ingredients:

• 300 gms chicken breast
• 1 large egg
• 2 Tbsp crushed garlic paste
• 3 Tbsp cornflour
• 3 Tbsp plain flour
• 1/2 tsp salt
• 1/2 tsp pepper
• Sunflower oil for frying – about 1 cup

Sauce:

• 3 Tbsp very finely chopped garlic
• 2 Tbsp chopped spring onion ( white- bulb portion only)
• 1 red onion cut into squares
• 2 long green chillies (mild), chopped
• 2 Tbsp chilli paste (see notes)
• 2 ½  tsp light soy sauce
• 2 ¼ Tbsp tomato ketchup
• 1 Tbsp vinegar (no more)
• ¾ – 1  tsp sugar
• ½ stock cube (I use  vegetable stock cube) and 2 cups water OR use 2 cups of your preferred liquid stock
• 1/2 cup water plus 3 Tbsp cornflour, MIXED TOGETHER
• 1 Tbsp coriander leaves, very finely chopped

Hot Garlic Chicken | Indo Chinese Chicken In Hot Garlic Sauce
Method:

• Cut the chicken into small bite-sized pieces, rinse and keep drained.
• Mix the cornflour, plain flour, egg with just enough water to make it smooth and lump-free. Add salt, pepper, and crushed garlic mix again.
• The batter should be thick enough to coat the chicken.
• Pour the batter over the chicken and set aside, while you chop and prepare the remaining ingredients.
• Heat the oil for frying in a wok and fry in small batches till light golden in color. 2-3 minutes should do, to keep the chicken amazingly tender.
• Remove the chicken from the oil and set it aside.
• Add 3- 4 Tbsp of the same oil used for frying the chicken to a nonstick or seasoned wok.
• When the oil is nice and hot, lower the heat and add the finely chopped garlic and stir a few times.
• Before the garlic changes color, add the chili paste and stir till a deep red color is achieved. (5 seconds).
• Next, add the chopped red onion and green chili. Cook till the onions are softened, after which you can add the chopped spring onion bulb.
• (If using a stock cube) Add it now and break it up into the mixture.
• Pour in the water, soy sauce, vinegar, tomato ketchup, sugar,
• Bring to a boil and add the chicken.
• Allow the chicken to cook well in this sauce.
• Now give the cornflour solution, a quick stir and add to the sauce. stir once and allow to thicken.
• Add the finely chopped coriander leaves. Serve hot.

• Chilli paste is made by boiling mild dried, red chilies in water for 10 minutes, leaving to soak for 30 minutes, then removing from the water and grinding to a paste.

Key Ingredients: Chicken,

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