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 chick
- 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.