Ingredients
-
1
-
2
-
2
-
1
-
1
-
1
-
1 1/2
-
1
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Wash the Chicken Breast and Dry on a Paper Towel Leaving It a Little Moist. |
|
2
Done
|
Cut Chicken in 1 Inch Pieces and Keep in a Mixing Bowl. |
|
3
Done
|
Add Corn Starch, All Purpose Flour, Ginger Powder, Garlic Powder, Onion Powder, Salt and Food Color and Mix Well So That All Ingredients Mix Well and Coat Chicken Evenly. |
|
4
Done
|
Add a Little Water (1 Table Spoon) If the Spice Mixture Does not Stick Well to the Chicken. |
|
5
Done
|
Heat Canola Oil in a Deep Wok and Fry the Chicken in Batches Till Cooked. |
|
6
Done
|
Remove from the Wok Onto a Flat Baking Tray With Paper Towel to Absorb Excess Oil. |
|
7
Done
|
Heat Wok Oil in a Wide but Sufficiently Deep Wok. |
|
8
Done
|
Add to the Oil Curry Leaves and Split Green Chillies and Saut For a Minute. |
|
9
Done
|
Take Care That the Curry Leaves Do not Get Fried and Become Crisp. |
|
10
Done
|
Add Tomato Ketchup, Soy Sauce, Sriracha Sauce and Vinegar and Mix Well. |
