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Preparation Time : 120
Cook Time : 30
Total Time : 150
Chicken boneless long strips 250 gms
Ginger garlic paste 1 tsp
Green Chilly Paste 1 tsp
All purpose flour 1 tbsp
Corn Flour 2 tbsp
Salt 1/2 tsp
Egg 1 nos
For masala : finely chopped ginger 1 tsp
Finely chopped garlic 1 tsp
chopped capsicum 1/2 cups
Chopped spring onion leaves 1/2 cups
chopped green chilly 1 tsp
Red Chilly Sauce 1 tsp
Soy Sauce 1 tsp
Toamto Sauce 1 tbsp
Schezwan Sauce 1 tsp
White Vinegar 1 tsp
Sugar 1/2 tsp
Corn Flour Slurry 3 tbsp
Oil for frying 2 tbsp
Marinate chicken with ginger garlic paste, salt, green chilly paste, corn flour, all purpose flour, and egg, keep in fridge for 2 hours.
After 2 hours deep fry chicken pieces in hot oil.
Heat 2 tbsp oil, as chopped ginger and chopped garlic and saute it. ad chopped green chilly and cook on high flame.
Ad red chilly sauce, soy sauce, schezwan sauce and tomato sauce, sugar cook for 1 minute.
Add fried chicken pieces and stirr well. add corn flour slurry for little thickness.
Ad chopped capsicum, and again cook on high flame for 1 minute.
Ad white vinegar and chopped spring onion leaves. Switch off the flame and serve with steamed rice.
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