Indo Chinese is my favourite cuisine, I have been asked this question about my favourite cuisines especially in nominations and this cuisine always tops my chart. I am pretty sure if a person origin from China eats this version of Chinese, they would be blown away and highly doubt about the inspiration behind this cuisine.. It’s so different, similar to how no French person relates to the French toast served in India… lol
This recipe is easy and not very time-consuming, kids and adults everyone loves it.
Just a few steps need to be followed and a delicious dish is ready. Make sure to marinate chicken before time and keep it, this helps the chicken to soak in the flavours. By any reason if you don’t have time to marinate before hand just go ahead and make it that time, won’t make a major difference.
Deep fry the chicken, make sure the oil is at proper temperature. If it’s not hot enough, then chicken will soak the oil more than needed on the other hand if the oil is too hot the outer coating will cook too quick and not allowing the chicken to cook through.The best way to is cook one piece and check if you need oil to be hotter or little bit cold down.
Garlic is a key ingredient in Indo-Chinese cooking; you really need a lot of it to empower the taste. Make sure to make them brown, and please note from brown to burn would be very quick so always be around and work on it.
Capsicums need to be crisp and not soggy, but at the same time not raw.
Serve it with fried rice!! Enjoy
- 1/2 kg Chicken thighs
- 1 egg white
- ½ tsp soy sauce
- 3 tbsp cornflour
- 1 tbsp plain flour
- 1 tbsp ginger garlic paste
- 1 tsp black pepper
- Salt to taste
- Oil for frying
- 7 to 8 cloves Garlic, chopped finely
- 1 tbsp oil
- 1 Onion, diced
- 1-inch Garlic, chopped finely
- 1 Capsicum, diced
- Salt to taste
- ½ tsp Ajinomoto
- 1 tsp soy sauce
- ½ tbsp vinegar
- 1 ½ tsp Tomato sauce
- 1 tsp chilli powder
- 1 green chilli chopped (optional)
- 3 ½ cup Chicken Stock
- 1 tbsp cornflour
- ½ cup spring onions.
- Cut the chicken thighs in strips, bite size. Add the ingredients for marinate except for the oil and mix it all well. Keep the chicken in refrigerator for at least an hour.
- Then deep fry the chicken and on remove on towelling paper to get rid of any excess oil. Make sure the oil should be hot and not very hot, or else the outer coating will burn but the chicken won’t be cooked through.
- In a pan add some oil, once the oil is hot add the chopped garlic and sauté till it becomes brown.
- Then add the onions and sauté till translucent, add garlic, salt, capsicum, vinegar, ajinomoto, soy sauce, tomato sauce, spring onions(reserving some for garnish), chilli powder, green chilli and sauté till capsicum is little tender.
- Make sure not to overcook as we need the capsicum to be a little crisp, but not uncooked.
- Then add the fried chicken to it and mix well.
- Dilute corn flour in a ¼ cup of warm water and add it to the pan.
- Then add the chicken stock, add a cup at the time and check for the consistency you looking for. Let the sauce simmer and come to a boil
- Check for the consistency again and do the tastes test. If needed add some water or stock if any.
- Serve hot along with fried rice and garnish with spring onions