Tangy Garlic Chicken

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Tangy garlic chicken just relates to its name, and spells magic, every time you make. And, we give you the easy trick to prepare this scrumptious chicken- a great dish for monsoons, at home. Fry, toss, and squeeze some lime, and the rich ingredients magnetize you with the mizzling rain.

Tangy-Garlic-Chicken

Category: Non Veg

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Prep Time: 15 Minutes

Cooking Time: 20 Minutes

Ready in: 20-30 Minutes

Servings: 2-3

Ingredients:

  • 2-3 boneless chicken breast, or thighs around 300 g,
  • 1 big size egg
  • 2 tablespoons of cornstarch
  • 4 slices of chopped ginger
  • 1 small sliced onion
  • 2 large cloves of garlic (minced)
  • 4 teaspoons of vinegar
  • 1/2 teaspoon of red pepper
  • 2 tablespoons of peanut/vegetable oil
  • 2 julienne carrots
  • 1 large green-chilli, with thin slits
  • 3 tablespoons of soy sauce
  • 1/4 cup of chicken stock, or 1/4 cup of water (Approx)
  • 4 teaspoons of tomato paste
  • 1 lime juice

For Garnishing

  • Fresh cilantro leaves
  • Green onion, diagonally sliced

Method

  • Now, cut the chicken in a way that you get bite-sized chunks.
  • Stir cornstarch along with the beaten egg, to combine well.
  • Now, put in the chicken pieces to coat.
  • Take a wok and heat some oil on medium flame, till it just starts light smoking.
  • Now, shallow fry the coated chicken until it turns to golden brown.
  • Try frying the chicken in several batches, and keep on turning if required.
  • Keep it on the absorbent papers, to drain the oil.
  • Now, in the heated wok, put 2 tsp of oil and fry the ginger and chilli, till fragrance, for few seconds.
  • Put in the onion slices, and keep on stirring, to sauté for another 2 min.
  • Make sure the onions get softened.
  • Add garlic in it, and again fry for one minute.
  • Put in the carrots to cook, till they are semi-tendered.
  • Now, add the chicken pieces and let them fry again, for a minute.
  • Pour some soy sauce and chicken stock or water, when it is required, adjusting to your taste.
  • At last, you may add the green pepper, for making it spicier. Let it cook for a minute.
  • For garnishing, use fresh cilantro or sliced green onions.

Tip:

  • Do not prepare thin gravy as this can spoil the pungent aroma, and taste of the recipe.
  • You may also add more water in the middle, if you find that the sauce is getting thicker.

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