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Preparation Time: 2 hours | Cooking Time: 30 minutes | Serves: 2

For the Crispy Chilli Chicken 

2 chicken breasts cut into thin strips

For Batter         1/2 cups flour ¼ cup cornflour 1 tbsp soy sauce 2 tbsp Worcestershire sauce 1 tbsp yoghurt 1 tsp black pepper Salt to taste 1 tbsp white vinegar

For Sauce            6 cloves garlic minced 1 large onion finely sliced into half moon shape 1 medium bell pepper finely sliced 1 tbsp soy sauce ¼ cup tomato ketchup 3 green chillies ( slit) 1 tsp vinegar 1 tbsp black pepper 1 tsp Ajinomoto 1 tsp sesame seeds 1 tbsp oil + for deep frying

5) In a wok heat oil for deep frying. fried rice or as it is. soy sauce. * The batter should not be too runny or too thick. cornflour. salt and black pepper. Fry for a minute or two till the onions are translucent. 9) Add the fried chicken pieces and mix everything well. salt and a little water. Mix well and serve hot. 7) Then add the sliced onion and bell peppers. Set aside for minimum 2 hours. . Then deep fry it. 3) Make a batter with flour. Dip each chicken strips in yoghurt mix and then in flour batter. Add sesame seeds. ajinomoto. 4) In a bowl mix the yoghurt with 2 tbsp water and a pinch of salt.Method: 1) Mix Worcestershire sauce. Keep aside. Mix well. 8) Add the tomato sauce. 6) Next in another wok heat a tablespoon of oil. Serving Instruction: Serve with hakka chowmien. Fry it on medium to high heat. 2) Add the chicken strips to this mixture and mix well. * Do not overcrowd the wok. Add the minced garlic and sauté for a minute. soy sauce. Take out in oil absorbent paper. salt and water. black pepper. vinegar. vinegar.