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:

  1. 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.
  2. After the first marination, coat the chicken with beaten egg and dip it in the mix of both the flours.
  3. Shallow fry for a few minutes on each side, until golden brown. Drain and keep aside.
  4. In the thick pan, add oil to the pan and add chopped garlic, sliced onions, sliced green chilies and peppers. Sauté for few minutes.
  5. Add the peppers and fry for another couple of minutes. Add the fried chicken and mix well.
  6. Remove the chicken and peppers and set aside.
  7. 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.
  8. Add back in the chicken and peppers and stir well in the sauce.
  9. Sprinkle the coriander leaves, and chopped coriander leaves.
  10. Serve it with green spring onions.