• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Chicken pieces coated with corn flour and done in a chinese style


  • Chicken breast boneless – 2
  • Ginger paste – 2 tablespoons
  • Ginger finely chopped – 2 tablespoons
  • Red chili paste – 2 tablespoons
  • Salt – To taste
  • Egg – 1
  • Cornflour – 3 tablespoons
  • Oil – 1 tablespoon + for dry fry
  • Dried red chili – 3
  • Chicken masala – 2 tablespoons
  • Chicken stock – ½ cup
  • Spring onion with greens – 2



  1. Cut chicken breasts into small pieces. Mix together ginger paste, 1 tbsp red chilli paste, chicken pieces and salt in a bowl
  1. Break egg into the bowl and mix. Add cornflour and mix well. Keep aside to marinate for 15-20 minutes.
  1. Heat sufficient oil in a kadai.
  1. Deep-fry the chicken pieces in hot oil till crisp and drain on absorbent paper.
  1. Heat 1 tbsp oil in another non-stick pan. Break dried red chillies and add to the pan. Add chopped ginger and sauté for 2-3 minutes. Add remaining red chilli paste, chicken masala and chicken stock and cook till the mixture thickens
  1. Chop spring onion bulbs as well as greens and add to the pan.
  1. Add fried chicken pieces and mix well. Transfer into a serving bowl and serve hot.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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