see if you like this chinese preparation, adapted to suit the palate of Indians... specially liked by children!
non vegetarian 4 servings
500 g Boneless Chicken breasts (cut into small chunks)
1/4 cup Cornflour
Salt - to taste
Refined oil - for frying
For the sauce
1/2 cup Chicken stock
1 tbsp Chilli garlic sauce
1 tbsp Tomato paste
2 tsp Soy sauce
2 tsp White Vinegar
1 tbsp Honey
2 Garlic cloves (minced)
1 Onion(medium sized) (grated) - optional
¼ cup Carrot (cut into thin 1" long strips)
¼ cup Capsicum ( cut into thin 1" long strips)
¼ cup Scallions (cut into 1"long pieces)
Roasted peanuts - 1/2 cup
Refined oil - 2 tbsp
In a bowl, whisk together egg, cornflour and salt until smooth.
Wash the chicken pieces and drain out the water, then add them to the above batter. Coat them well and let them stand thus for 10 minutes.
Now deep fry the chicken pieces in oil until golden brown. drain them in paper towels.
Separately fry the carrot, capsicum and scallions in 1 tbsp oil and keep aside. In another bowl, combine the chicken stock, chilli garlic sauce, tomato paste, soy sauce, honey and vinegar. mix well and keep aside. this is the sauce.
Heat 1 tbsp oil in a kadai. add onion (if opting) and garlic and stir fry for sometime.
Pour in the sauce and let it simmer for 5 minutes. add the peanuts and remove from fire. this is the hunan sauce.
Place the deep fried chicken pieces in a large serving bowl. pour in the hunan sauce on it and toss to coat.
Garnish with the previously fried carrot, capsicum and scallions. Serve hot with rice.