Mr.GANESH (BCTCA 6th SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
INGREDIENTS:
- 450 gms Chicken breasts
- 2 nos Eggs
- 10 gms Salt
- 15 gms White pepper powder
- 20 gms Ginger garlic paste
- 25 gms Red chili paste
- 75 gms Refined flour
- 100 gms Corn flour
- 100 ml Oil
- 75 gms Onions, sliced
- 75 gms Red pepper sliced
- 75 gms Green pepper sliced
- 6 nos Green chilies, sliced
CHILLI SAUCE
- 3 cloves Garlic cloves, crushed
- 1 no Fresh red chilli, chopped
- 45 ml Soy sauce
- 15 ml Vinegar
- 25 gms Red chili paste
- 25 ml Tomato puree
- 8 gms Salt
- 8 gms Black pepper powder
- 100 ml Water
METHOD:
- Cut the chicken into thin strips then marinate the chicken with red chili paste, ginger garlic paste, salt and pepper. Leave it aside for 20 mins.
- After the first marination, coat the chicken with beaten egg and dip it in the mix of both the flours.
- Shallow fry for a few minutes on each side, until golden brown. Drain and keep aside.
- In the thick pan, add oil to the pan and add chopped garlic, sliced onions, sliced green chilies and peppers. Sauté for few minutes.
- Add the peppers and fry for another couple of minutes. Add the fried chicken and mix well.
- Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Sprinkle the coriander leaves, and chopped coriander leaves.
- Serve it with green spring onions.