This summer special recipe can truly prove to be a game-changer of sorts, especially on days when you want something quick and impressive. It is easy to cook, and its texture is palatable to almost all meat-eaters.
Ingredients
500 gms Boneless chicken (cubed)
1/2 cup Mango Pulp
1/2 cup Bell Pepper (Cubed)
1/2 cup Onion (Cubed)
1/4 cup Zucchini (Chopped)
1/2 cup Broccoli (Chopped)
1/4 cup Carrot Chopped
2 Green Chillies (Slit)
to taste Salt
to taste Black Pepper
1 cup All Purpose Flour
1/2 cup Cornflour
1 tbsp Ginger-Garlic Paste
1/2 tbsp Chopped Garlic
1 tsp Corn starch
2 tbsp Soya Sauce
1 tbsp Green Chilli Sauce
to taste Red Chilli Sauce
to taste Vinegar
1 tbsp Tomato ketchup
Method
METHOD
- To begin with the recipe, you first need to coat the boneless chicken chunks. For this, take a bowl, add all-purpose flour, corn flour, salt, black pepper and ginger-garlic paste and mix well. Add the cubed chicken to the bowl and coat them nicely with the flour mixture. Keep aside.
- Meanwhile, take a frying pan, add oil and heat it. Once done, drop the chicken pieces and fry until golden brown and crisp. Please Note: If you want extra crispy chicken, then you can double fry the chicken pieces.
- Now for the sauce, take a separate pan, add 2 tbsp oil and let it heat. Add chopped green chillies and chopped garlic and fry for a few seconds.
- Add onion (cubed) and cubed mixed bell peppers and fry on high heat for a minute.
- Now is the time to add soya sauce, sweet chili sauce (optional), red chili sauce, tomato ketchup, vinegar, salt to taste, and ½ teaspoon ground black pepper to the wok.
- Mix cornstarch in 1/2 cup water to make a slurry and add it to the wok. Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
- Add the fried chicken and mango pulp and give it a mix.
- Cook for 2-3 minutes.
- Serve and enjoy!
