Sunday, 9 June 2013

Chicken in Hunan Sauce

My Family can have this any time of the day !! Very easy to make, super quick as well and it doesnot require to be marinated for long.


  • Boneless Chicken - 500 gms, cut into chunks
  • Egg - 2
  • Cornflour 1/4 cup
  • Lemon -1
For the Sauce
  • Chicken stock - 1/2 cup, I have used maggi stock cube and mixed it with water
  • Sweet Chilli Sauce - 1 tbsp
  • Tomato Sauce - 1 tbsp
  • Soy Sauce - 2 tsp
  • Sugar - 1 tsp
  • Garlic minced - 2 tbsp
  • Spring Onions - chopped - 1/2 Cup
  • Roasted Cashew - a handful
  • White Oil for frying
  • Salt - to taste

Add the egg and cornflour to the chicken with a pinch of salt and juice of one lemon. Toss to coat. Let the pieces sit for 10 minutes.

Deep fry the chicken pieces in batches until fully cooked.  Drain on paper towel.

Combine the chicken stock, all sauces and sugar. Mix well and set aside.
Add a tbsp of oil in a pan and heat it through. Add garlic and stir fry for 10 seconds. Then add 3/4th of chopped spring onion and stir fry for 30 seconds.

Pour the sauce and let it simmer for 5 minutes.

Add the fried chicken pieces and cashew nuts and cook over very low heat for 3 minutes.

When the water evaporates and sauce becomes thick, check for seasoning. Sprinkle remaining spring onions and roasted sesame seeds and serve.

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