A popular Indo-Chinese starter consisting of crispy fried boneless chicken strips tossed in a savoury sauce. Quick and easy to make at home with the level of spiciness adjusted to your preference. Two processes are involved; velveting and preparation of the sauce. Velveting is a Chinese technique of marinating seafood, chicken or meat with a cornstarch marinade and egg before deep frying in oil. This technique gives a velvet coating to the food thus preventing it from drying out, keeping it moist and tender.
Strips of boneless chicken breasts are coated with garlic, ginger, green chilli, white pepper powder, salt, cornflour, all-purpose flour and egg then, deep fried until crisp. Finally, tossed in a spicy-sweet sauce balanced with a touch of sourness. An addictive and satisfying dish, leaving you craving for more.
Strips of boneless chicken breasts are coated with garlic, ginger, green chilli, white pepper powder, salt, cornflour, all-purpose flour and egg then, deep fried until crisp. Finally, tossed in a spicy-sweet sauce balanced with a touch of sourness. An addictive and satisfying dish, leaving you craving for more.
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Crispy Chicken (Indo-Chinese Style)
(Serves 6)
Velveting
Ingredients:
1/2 kg chicken boneless breasts (cut into long strips)
2 tablespoons garlic (chopped)
1 tablespoon ginger (grated)
1 green chilli (finely chopped)
1 egg
1 teaspoon white pepper powder
1/4 cup cornstarch
1/4 cup all purpose flour
1 spring onion greens for garnishing
oil for deep frying
salt
Method:
Marinate chicken strips with garlic, ginger, green chilli, pepper powder and salt for few minutes.
When ready to fry, mix in an egg with the chicken pieces along with cornstarch and all-purpose flour.
Heat oil for deep frying on medium-flame.
Fry chicken strips in batches until cooked, crisp and golden brown. Drain in a sieve set over a bowl.
Transfer into a plate and keep aside.
Sauce
Ingredients:
2 tablespoons garlic (chopped)
1 tablespoon ginger (grated)
1 green chilli (finely chopped)
1 tablespoon szechwan sauce
1/2 cup chilli-garlic sauce
1/2 cup tomato ketchup
2 tablespoons rice vinegar
2 cups chicken stock
1 onion (sliced)
1 bell pepper (sliced)
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
a pinch of sugar
2 tablespoons oil
Method:
In a bowl, mix in szechwan sauce, chilli-garlic sauce, tomato ketchup and rice vinegar. Set aside.
Heat a wok with oil, fry garlic, ginger and green chilli. When garlic is fragrant, add the chicken stock along with the above sauce mixture and a pinch of sugar. Stir to combine well and bring to boil.
Add the onion and bell pepper slices, cook for a couple of minutes. Incorporate the cornstarch liquid to thicken sauce. Toss in the crispy fried chicken strips and coat well with the sauce.
Garnish with spring onion greens and serve warm.
Note:
(Serves 6)
Velveting
Ingredients:
1/2 kg chicken boneless breasts (cut into long strips)
2 tablespoons garlic (chopped)
1 tablespoon ginger (grated)
1 green chilli (finely chopped)
1 egg
1 teaspoon white pepper powder
1/4 cup cornstarch
1/4 cup all purpose flour
1 spring onion greens for garnishing
oil for deep frying
salt
Method:
Marinate chicken strips with garlic, ginger, green chilli, pepper powder and salt for few minutes.
When ready to fry, mix in an egg with the chicken pieces along with cornstarch and all-purpose flour.
Heat oil for deep frying on medium-flame.
Fry chicken strips in batches until cooked, crisp and golden brown. Drain in a sieve set over a bowl.
Transfer into a plate and keep aside.
Sauce
Ingredients:
2 tablespoons garlic (chopped)
1 tablespoon ginger (grated)
1 green chilli (finely chopped)
1 tablespoon szechwan sauce
1/2 cup chilli-garlic sauce
1/2 cup tomato ketchup
2 tablespoons rice vinegar
2 cups chicken stock
1 onion (sliced)
1 bell pepper (sliced)
1 tablespoon cornstarch mixed with 1/4 cup water for slurry
a pinch of sugar
2 tablespoons oil
Method:
In a bowl, mix in szechwan sauce, chilli-garlic sauce, tomato ketchup and rice vinegar. Set aside.
Heat a wok with oil, fry garlic, ginger and green chilli. When garlic is fragrant, add the chicken stock along with the above sauce mixture and a pinch of sugar. Stir to combine well and bring to boil.
Add the onion and bell pepper slices, cook for a couple of minutes. Incorporate the cornstarch liquid to thicken sauce. Toss in the crispy fried chicken strips and coat well with the sauce.
Garnish with spring onion greens and serve warm.
Note:
- Onion and bell pepper slices should have a slight crunch.
- Two boneless chicken breasts weighing 1/2 kg were used.
