This recipe is one of my favourites and that’s probably because of its taste and versatility. You can feed an army of people within budget and most importantly multiple dishes can be made with the leftovers (if any).
- 500 gms of chicken breasts cut into thin long strips
- 1/2 cup of refined flour or maida
- 1 egg
- 2 tbsps of freshly grated garlic
- 1 tbsp of freshly grated ginger
- 1/2 tsp of fresh green chilli paste
- 1tbsp of rice vinegar
- To make the sauce: 6 tbsps of Schezwann sauce, 2 tbsps of tomato sauce, 1 tbsp of light soy sauce
- 200 ml of chicken stock
- Oil to deep fry
- Salt to taste
- Spring onions cut very fine to finish the dish.
- Cut the chicken into thin long strips and keep it in a bowl.
- Combine garlic, ginger and fresh green chilli paste and then, add salt to taste, maida, egg and vinegar and mix well
- Add this to the chicken strips and let it marinate for a minimum of half an hour and as I always say, ” the more the merrier”.
- In the meantime, keep the sauce mix ready.
- Heat oil in a wok and fry all the chicken strips. Make sure you put each strip seperately inside the oil with the help of a tong or else all the strips will stick to each other.
- The chicken breasts cook very fast.
- Fry and take out all the strips on a tray lined with tissue paper to drain the excess oil. At this stage, if you start tasting, you will never be able to move to the next stage. Believe me when I say so.
- Now, take a very hot wok and add the sauce mix and 200ml of chicken stock or water.
- When it starts to bubble, add the deep fried chicken strips on high flame and mix to coat all the strips.
- Add spring onion and serve hot.
- This can be served as a starter or as a filling for wraps, pita bread or sandwiches.
- If you are making this for children the proportion of Schezwann sauce needs to be less.
- If you like it very hot and spicy, then increase the quantity of Schezwann sauce.