By: Jyothi Rajesh www.currytrail.in

Ingredients list:

1 pound boneless chicken ¼ cup corn starch + 2 teaspoon extra Salt and pepper to taste 3 tablespoons vegetable oil 1 teaspoon ginger minced 1 teaspoon garlic minced ½ cup green onion ½ cup dark brown sugar ½ cup low sodium soy sauce 1 ½ teaspoons toasted sesame oil ⅓ cup water2 ¼ teaspoon active dry yeast 1 teaspoon salt 1 tablespoon light brown sugar 1 tablespoon butter melted 4 to 4 ½ cups all-purpose flour 2 quarts water ⅓ cup baking soda 1 egg beaten Coarse sea salt


Prep time: 10 mins

Cook time: 20 mins

Step 1 Cut chicken into thin strips. Add chicken to a zip-lock bag. Add corn starch and a pinch of salt and pepper.

Step 2 Close the zip lock bag and shake well to coat the chicken strips with corn flour.

Step 3 Heat oil in a wok or large skillet. Add chicken strips coated in corn flour to hot oil. Do not crowd the pan. Fry a few strips at a time and do multiple batches.

Step 4 Fry on medium heat until golden brown, then flip and cook on the other side.

Step 5 Do not cook for more than 2 to 3 minutes on each side or until browned. Transfer chicken from the pan onto a plate lined with a kitchen towel to absorb excess oil from fried chicken.

Step 6 To the same pan add minced ginger, garlic, and ½ of the green onion

Step 7 Add toasted sesame oil, low-sodium soy sauce, and dark brown sugar. Give it a quick stir.

Step 8 Quickly mix 2 teaspoons of corn starch in ⅓ cup water.

Step 9 Cook for 30 seconds with constant stirring.

Step 9 When the sauce begins to thicken, add fried chicken strips and the remaining green onion.

Step 10 If the sauce turns too dry, you can add a splash(about 1 to 2 tablespoons) of water or chicken stock to adjust the consistency of the sauce. Toss well.

Step 11 Serve it immediately hot over steamed rice.


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