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Filed Under: indian food

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A tasty dish with a combination of fried chicken pieces and spring onions in spicy chicken stock.

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Ingredients [?]

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  • add   Chicken, medium size 1 no.
  • add   Oil For deep frying
  • add   For the Marinade
  • add   Ginger paste 1 tsp.
  • add   Garlic paste 1 tsp.
  • add   Chili paste 1 tsp.
  • add   Soya sauce 2 tbsps.
  • add   Cornflour 2 tbsps.
  • add   Egg 1 no.
  • add   Salt To taste
  • add   For the Sauce
  • add   Spicy chili oil or ordinary oil 3 tbsps.
  • add   Finely chopped ginger 1 tsp.
  • add   Finely chopped garlic 1 tbsp
  • add   Dry red chilies cut into 4 pieces each 2 nos.
  • add   Sesame seeds(optional) 1/2 tsp.
  • add   Slanting pieces of spring onion 1/4 cup.
  • add   Chicken stock 1/2 cup
  • add   Tomato sauce 1/3 cup
  • add   Soya sauce 1 tbsp.
  • add   Chili sauce 1 tsp.
  • add   Vinegar 1 tbsp.
  • add   Sugar 1 tsp.
  • add   Black pepper 1/2 tsp.
  • add   Ajinomoto A pinch
  • add   Salt To taste
  • add   cornflour mixed with water 3/4 tbsp. & 1/4 cup
  • add   For the Garnish
  • add   Spring onions 4 long thin pieces
  • add   Spring onion tops 4 long thin pieces


  1. 1. Cut the chicken,retaining the bone,
  2. into small serving sized pieces.
  3. 2.Combine all the ingredients
  4. mentioned under 'For the Marinade'
  5. and rub on the chicken pieces and set
  6. aside for 30 minutes.
  7. 3.Heat oil in a frying pan and deep fry
  8. the chicken pieces,a few at a time, till
  9. golden brown and cooked.
  10. 4.Drain and set aside. Heat 3
  11. tablespoons of spicy chili oil or ordinary
  12. oil in a pan.
  13. 5.Add the ginger, garlic, red chilies,
  14. sesame seeds and spring onion and
  15. stir fry on a high flame for 1 minute.
  16. 6.Add the remaining ingredients
  17. mentioned under sauce except the
  18. cornflour, bring to a boil and add the
  19. chicken.
  20. 7.Cook covered on a low flame for
  21. about 4 minutes and then add the
  22. cornflour mixed with water and stir
  23. continuously, so that the sauce
  24. becomes thick.
  25. 8.Garnish with the spring onion and
  26. spring onion tops.

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