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-Chicken fillets ½ kg

-Namak (Salt) ½ tsp or to taste

-Kali mirch powder (Black pepper powder) ½ tsp

-Soy sauce 1 tsp

-Maida (All-purpose flour) ½ Cup

-Cornflour ¼ Cup

-Safed mirch powder (White pepper powder) ¼ tsp

-Baking soda 1 pinch

-Anday ki safedi (Egg whites) 2

-Water 2-3 tbs

-Cooking oil for frying

-Cooking oil 1-2 tbs

-Lehsan (Garlic) chopped 1 tbs

-Adrak (Ginger) chopped ½ tbs

-Dried red chillies sliced 3-4

-Chicken stock 1 Cup

-Brown sugar powdered 3 tbs

-Soy sauce 2 tbs

-Rice vinegar 2 tbs (substitute: Vinegar (Sirka) 2 tbs)

-Hot sauce 3 tbs

-Dark soy sauce 1 tsp

-Namak (Salt) ½ tsp or to taste

-Safed mirch powder (White pepper powder) ½ tsp

-Cornflour 1 & ½ tsp

-Water 2 tbs or as required

-Dried red chilli 2

-Safed til (Sesame seeds)

-Hara pyaz (Green onion) leaves


-Cut chicken into small cubes.

-In a bowl,add chicken,salt,black pepper powder,soy sauce & mix well,cover & marinate for 15 minutes.

-Add all-purpose flour,cornflour,white pepper powder,baking soda,egg whites & mix well.

-Add water & mix well.

-In a wok,heat cooking oil and fry marinated chicken on medium flame for 2-3 minutes & take out from oil & rest for 3 minutes.

-Heat up oil and fry again on high flame until golden brown & set aside for later use.

-In a wok,add cooking oil,garlic,ginger,dried red chillies & fry until light golden.

-Add chicken stock,brown sugar,soy sauce,rice vinegar,hot sauce,dark soy sauce,salt,white pepper powder,mix well & bring it to boil.

-In cornflour,add water and whisk well.

-Now add dissolved cornflour,mix well & cook until thickens (1-2 minutes).

-Now add fried chicken,mix well & cook for a minute.

-Add dried red chilli and mix well.

-Garnish with sesame seeds,green onion leaves & serve with fried rice.

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