This crispy, garlicky, peppery Indo-Chinese dish is a perfect restaurant-style appetizer you can easily make at home. It features juicy, lightly coated chicken tossed in a fragrant garlic-black pepper sauce, offering the right balance of heat and tang.
Ingredients (Serves 2-3)
For the Chicken:
- 450g boneless chicken breast, cut into medium-sized cubes
- Salt to taste
- Pinch of black pepper powder
- ½ tsp vinegar
- 1 tsp light soy sauce
- 1 tsp ginger-garlic paste
- 1 egg white (for tenderness)
- 4 tbsp cornflour (light coating, not a thick batter)
- Oil, for frying
For the Garlic Pepper Sauce:
- 1 tbsp oil
- 1 tbsp finely chopped onions
- 1 tsp finely chopped ginger
- 4 tbsp finely chopped garlic (key ingredient for deep flavor)
- 3-4 chopped green chilies
- 1 tbsp chopped capsicum
- 100ml hot water
- 1 tsp tomato ketchup (for mild tanginess)
- 1 tsp red chili sauce (adjust to spice preference)
- 2 tsp dark soy sauce
- ½ tsp freshly crushed black pepper (adjust to taste)
- ½ tsp vinegar
- Salt to taste
Cornstarch Slurry (To Thicken Sauce):
- 1 tbsp cornstarch
- 2 tbsp water
Garnish:
- Spring onion greens (for freshness)
Instructions
1. Marinate the Chicken
I. Cut the chicken breast into medium-sized cubes.
II. In a bowl, mix salt, black pepper, vinegar, soy sauce, ginger-garlic paste, egg white, and cornflour.
III. Coat well and let it marinate for 15-20 minutes.
2. Fry the Chicken
I. Heat oil to 165-170°C.
II. Drop the chicken pieces carefully into hot oil.
III. Fry for 2-3 minutes on high flame until light golden (avoid over-browning).
IV. Remove and strain excess oil.
3. Prepare the Sauce
I. Heat 1 tbsp oil in a wok.
II. Add onions, ginger, garlic, and green chilies. Stir-fry on high flame for 1-2 minutes until aromatic.
III. Add capsicum and cook briefly.
IV. Pour in hot water, then stir in tomato ketchup, chili sauce, soy sauce, black pepper, vinegar, and salt.
V. Mix the cornstarch slurry and slowly add it to the sauce. Cook until it thickens.
4. Toss & Serve
I. Add fried chicken to the sauce.
II. Toss well, ensuring it’s evenly coated.
III. Stir in spring onion greens and cook for 1-2 minutes until everything is well combined.
IV. Serve hot with Rumali Roti, Crispy Garlic Naan, or fried rice.
Chef’s Tips
- Crispy yet Juicy Chicken: Avoid a thick coating; a light cornflour layer keeps it succulent inside.
- Perfect Garlic Flavor: Use lots of fresh garlic but ensure it doesn't brown too much, keeping its aromatic intensity.
- Balance the Heat: Adjust green chilies and black pepper