1. Marinade chicken in ginger-garlic-onion paste, soy sauce, red chilli powder, black pepper. At least 1 hour.
2. Prepare the sauce. 2 green chillies, 1.5 tbsp dark soy, 2.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp chilli powder, 1/2 cup water.
3. Add 6-7 tbsp corn starch to chicken. Deep fry the chicken.
4. In small bowl, mix 2 tsp corn starch and 4 tsp cold water. Add to sauce.
5. Heat oil. Add 2 tbsp ginger-garlic-onion mix until toasty. Not burn.
6. Add onion and capsicum chunks. Cook for 2 minutes.
7. Add sauce mixture to wok.
7. Keep stirring until sauce thickens. Add chicken.
2. Prepare the sauce. 2 green chillies, 1.5 tbsp dark soy, 2.5 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp chilli powder, 1/2 cup water.
3. Add 6-7 tbsp corn starch to chicken. Deep fry the chicken.
4. In small bowl, mix 2 tsp corn starch and 4 tsp cold water. Add to sauce.
5. Heat oil. Add 2 tbsp ginger-garlic-onion mix until toasty. Not burn.
6. Add onion and capsicum chunks. Cook for 2 minutes.
7. Add sauce mixture to wok.
7. Keep stirring until sauce thickens. Add chicken.
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