Sunday, 12 April 2015

Dry Ginger Chicken Fry (starter)

The fragrant and flavorsome ginger imparts its magic and coolness to this dish. Dry Ginger Chicken is a starter. The boneless chicken strips are marinated in egg, flour mix, giving it an outer skin or coating when fried and then tossed in other veggies. Easy to make and a filling starter.
Adapted from Salu kitchen. Video link here

Over to the recipe.
For marination:
  • Chicken boneless cut into strips- 500 gm
  • Kashmiri chilli powder- 1 tbsp
  • Pepper powder-1 tsp
  • Turmeric powder-1/4 tsp
  • Ginger powder- 1 tbsp
  • Bread crumbs- 1/4 cup
  • All purpose flour- 1 1/2 tbsp
  • Corn flour- 1 tbsp
  • Egg -1
  • Salt to taste
Other ingredients:
  • Ginger julienned- 1/4 cup
  • Bean sprouts- 1 cup
  • Bell pepper- 1/4 cup
  • Green chilly- chopped-1
  • Pepper powder-1/2 tsp
  • Kashmiri chilli powder-1/2 tsp
  • Turmeric powder- 1/4 tsp
  • Oil for deep frying
  • Marinate chicken in the given ingredients for 20 minutes.
  • Deep fry the chicken in a wok, till it turns brown color and cooked from inside.Take off from oil and keep aside.
  • In same oil fry the ginger juliennes till golden brown. Take off from oil and keep aside.
  • Fry green chillies and bell-pepper for 2 minutes without changing its colour. Take off from oil.
  • In another pan, heat 2 tbsp of same oil used for frying chicken and other ingredients. Saute beans sprouts in this oil till golden color. 
  • Add fried chicken and ginger.
  • Then add the fried peppers and chilly.
  • Add spice powders.
  • Saute and mix everything well.
  • Add spring onions and mix everything together. Off the flame.
  • Serve hot.

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