![]() Thicken with a cornflour slurry - basically cornflour mixed with water.Stir fry for 10-15 seconds to get everything mixed well.Add sauces - soy sauce, ketchup, vinegar, salt and pepper.Saute cashews for 10-15 seconds just to roast them off.Saute veggies - onion and capsicum for a minute on high heat till they start turning translucent but still remain crispy.Saute for 30-45 seconds till the chilli paste is fried and doesn't smell raw anymore There's ginger, garlic and red chilli paste. Fry: Fry the chicken in about 1 inch oil till crispy and brown on both sides. ![]() Set this aside while you prep everything else Marinate: Marinate the chicken in a mixture of soy sauce, salt, pepper, red chilli powder (or cayenne), rice flour, all purpose flour and egg white.Sub with corn starch, tapioca starch or potato starch Step by Step Recipe Sauces: Red Chilli sauce (made from scratch - recipe in notes), dark soy sauce (I recommend Chings for that typical Indo chinese flavour), Ketchup (because sweet and spicy) and vinegarĬornflour: For thickening. Green capsicum adds spiciness without the heatĬashew nuts: You can skip them but we love the texture they add! Veggies: Onions and capsicum that are cubed. Don't skip the chilli powder because it gives it that unique red colour and that spicy kickĪromatics: Finely chopped ginger and garlic - lots of it. Seasoning: Soy sauce, red chilli powder or cayenne, pepper, salt. Replace all purpose flour with corn flour for gluten free batter ![]() If you are not a fan, use breasts instead but cut them slightly thickerĮgg White: Creates a crispier, lighter coatingīinding Agents: Rice flour and all purpose flour for the batter which will create the crispy coating. Here are the main ingredients you'll need:Ĭhicken Thighs: Highly recommend using boneless, skinless thighs because they can withstand the high cooking temps without drying out.
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