Chicken In Hot Garlic Sauce Recipe
Ingredients
| Boneless chicken breast | 200 Gram | |
| Garlic | 1 Tablespoon, chopped | |
| 2 tsp red chilli paste | ||
| Tomato ketchup | 1 1/2 Tablespoon | |
| Salt | To Taste | |
| 1/4 tsp ajinomoto | ||
| Sugar | 1 Teaspoon | |
| Chicken stock | 1/3 Cup (16 tbs) | |
| Cornflour | 1 Tablespoon | |
| Oil | 4 Tablespoon | |
| Vinegar | 1 Teaspoon | |
| 1 tbsp capsicum cut into tiny cubes | ||
| Onions | 1 Tablespoon, finley chopped | |
| 2 tsp spring onions finely chopped | ||
| MARINADE | ||
| Egg | 1 | |
| Salt | 3/4 Teaspoon | |
| Oil | 1 Tablespoon | |
Directions
Cut the chicken breast into even sized pieces.
Marinate the chicken in all the ingredients of the marinade and keep aside.
Heat 4 tbsp oil in a wok and stir fry the chicken for 2-3 minutes.
Drain and keep aside.
To the oil remaining in the wok, add garlic and chilli paste.
When garlic changes colour, add tomato ketchup.
Add the capsicum, onion and spring onion.
Stir fry for 1 minute.
Add chicken.
Stir fry and add salt, ajinomoto, sugar and stock.
Dissolve cornflour in 2 tbsp of water and add to the chicken.
Thicken the sauce, stirring continuously.
Finish with vinegar.
Marinate the chicken in all the ingredients of the marinade and keep aside.
Heat 4 tbsp oil in a wok and stir fry the chicken for 2-3 minutes.
Drain and keep aside.
To the oil remaining in the wok, add garlic and chilli paste.
When garlic changes colour, add tomato ketchup.
Add the capsicum, onion and spring onion.
Stir fry for 1 minute.
Add chicken.
Stir fry and add salt, ajinomoto, sugar and stock.
Dissolve cornflour in 2 tbsp of water and add to the chicken.
Thicken the sauce, stirring continuously.
Finish with vinegar.
Chef
