The other day, while I was searching for a chicken recipe to go with the Szechuan Fried Rice, I stumbled upon the recipe of Hunan Chicken. The picture was so visually appealing that I didn’t have any second thoughts. I just decided to go ahead and nail it. Though the recipe called for boneless chicken, my eagerness took the better part of me; to proceed ahead without wasting anytime in de-boning the chicken. I tweaked the recipe a bit to suit our liking of havinglots of gravy, to have with rice
I got the recipe from BlogChef
- 600 gms Chicken
- 1 Egg
- 3 - 4 tablespoons Cornflour
- 1/4 cup Tomato Ketchup
- 2 teaspoons Soy sauce
- 2 cups Chicken stock - (or more)
- 1/2 cup spring onions Chopped
- 1/2 cup peanuts Roasted
- 2 teaspoons Cornflour (+ 1 tablespoon water, mix and keep aside)
For chilli garlic paste
- 4 - 5 chillies Whole dried red
- - 2 cloves Garlic - 3
- pinch Salt - a
- pinch Sugar - a
- 1/4 teaspoon Vinegar
- Soak the chillies in warm water for 10 minutes and drain. Grind them with garlic, salt, sugar and vinegar into a fine paste.Keep aside
- This is a rather spicy paste. So use only as much as you require.
- Marinate the chicken with egg and cornflour. Add a bit of salt as well. Keep aside for 10 minutes.
- Deep fry the chicken pieces in hot oil till golden brown.Drain onto an absorbent paper.
- Heat oil in a pan. Saute the spring onion for 30 seconds. Add the chilli-garlic paste followed by ketchup and soy sauce. Stir well.
- Add the chicken stock and let it boil. Add the fried chicken pieces, peanuts and mix well.
- If the gravy is too watery, add the cornflour mixed with water into the gravy when it starts to boil.
- Slowly the gravy will turn thick. Switch off the heat.Garnish with chopped spring onions and serve hot.