recipe
Boneless chicken (thin slices) 300g
Himalayan pink salt to taste
Black pepper powder to taste
All-purpose flour (sifted) 1 cup or as required
Eggs (whisked) 2 or as required
Cornflakes (crushed) 1 cup or as required
Cooking oil as needed
Peas (boiled) ¼ cup
Corn kernels (boiled) ½ cup
Capsicum (diced) ½ cup
Onion (diced) ½ cup
Soy sauce 2 ½ tbs
Garlic (chopped) 1 tbs
Tomato paste 1 ½ tbs
Sriracha sauce 2 tbs
Honey 1 ½ tbs
Tomato ketchup 2 tbs
Sesame oil 1 tbs
Water ¼ cup or as required
Rice (boiled) 1 serving
Cucumber
Sesame seeds - black and white
Spring onion leaves
* On chicken, sprinkle pink salt, black pepper powder on both sides and coat with all-purpose flour then dip in whisked eggs and coat with cornflakes.
* In a wok, heat cooking oil and fry on medium flame until golden and crispy.
* In a frying pan, add cooking oil, peas, corn kernels, capsicum, onion, black pepper powder, pink salt, soy sauce and sauté on medium flame for 1-2 minutes and set aside.
* In a frying pan, add cooking oil, garlic and mix well. Add tomato paste and mix well.
* Add sriracha sauce, honey, soy sauce, tomato ketchup, sesame oil and mix well.
* Add water, mix well and cook for a minute.
* Turn off the flame, add fried chicken pieces and coat well.
* Serve with boiled rice, sautéed vegetables, cucumber, garnish with sesame seeds, spring onion leaves and serve!
Courtesy: Food Fusion