Ginger Chicken
Ingredients:
- Marinade:
- 1 KgChicken Breast, 0.75 cm by 6 cm slices
- 1Egg
- 1Lime Juice
- 50 gGrated Ginger
- 3 gChill Powder
- 5 mlApple Cider Vinegar
- 3 gSalt
- 5 gPepper, ground
- 40 gCorn Starch
- Sauce:
- 30 mlSunflower Oil
- 1Onion, small, chopped
- 1Red Finger Chili
- 20 gTomato Paste
- 80 mlChicken Stock
- 1Lime Zest
- 5 mlApple Cider Vinegar
- 10 gSriracha Sauce
- 5 clovesGarlic, crushed
- 50 gGinger, finely
- 3 gChili Powder
- 3 gSalt
- 3 gCoriander Seed, ground
- 2 gCumin Seed, ground
- Ratan Jot:
-
Method:
- Marinade:
- In a mixing bowl add Chicken, Ginger, Egg, Lime, Pepper, Vinegar, Chili Powder, Salt, and Corn Starch, mix well. Set aside for a minimum of 1 hour.
- In a wok, on medium heat, fry Chicken for 3 minutes, turn, fry for 3 minutes more, (until golden brown), set Chicken aside.
- Sauce:
- In the wok on medium high heat add Onions, and Chili, sauté it for 8 min. Grind Onions into a fine paste. In a fry pan on medium high heat, Oil, then add Onion paste, Chili Powder, Coriander, Cumin, Garlic, then sauté it for 1 minute.
- Add Salt, Vinegar, Sriracha, Tomato Paste, and Chicken Stock.
- Ratan Jot:
- In a small skillet on medium heat add Oil. Allow to get hot then add Jot.
- Sauté for 2 minutes, then remove Jot.
- Add coloured Oil to Sauce
- Add in Lime, then transfer Sauce into a serving bowl and Chicken, Serve.