Chicken in hot and tangy sauce

Serves 2

Chicken (boneless small pieces from leg or long shredded pieces cut from breast or small pieces with bone) – 300 gm

For marinade
Corn flour – 1 tsp
Dark soy sauce – 2 tsp
Egg white – 0.5

Garlic (big cube cut) – 1.5 tbsp
Green capsicum (long thin cut) – 0.5 cup
Red or yellow bell pepper (long thin cut) – 0.5 cup
Black pepper – 0.5 tsp
White vinegar – 1 tsp
Vegetable oil – 2.5 tbsp
Salt – to taste

For hot and tangy sauce
Chilli bean sauce – 1 tsp
Tomato sauce – 2.5 tbsp
Hoisin sauce – 1 tbsp
Balsamic vinegar – 1 tsp
Honey – 1 tsp
Corn flour – 1 tsp
Water – 0.5 cup

1. Mix the sauce ingrediants well together in a bowl and keep aside.
2. Mix all the marinade ingredients with the chicken and keep aside for around 10 minutes.
3. Heat the oil in wok. Keep high heat and tilt the wok so that the oil spreads all over the inner surface.
4. Add the chicken pieces and continuously stir fry so that it does not stick to the wok surface.
5. After the chicken is almost cooked, add black pepper, garlic, capsicum and bell pepper. Stir fry until aroma of garlic comes out.
6. Add the sauce to wok. Mix well so that the sauce covers all the chicken pieces.
7. Add salt and mix well.
8. Add white vinegar and mix well.
9. Again taste and adjust salt if required.
10. Dish out and serve hot immediately.

Note: All the quantities of the ingredients mentioned here are relative and tentative. It may vary based on preferences of individuals in some cases.


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