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Indopak Chinese Chicken
Ingredients
Marination
• Boneless Chicken 1 kg
• White vinegar 12 tbsp
• Soy sauce 2 tbsp
• Oyster sauce 2 tbsp ( or add soy sauce)
• Chili sauce 2 tbsp or to taste
• Black pepper powder 1/2 tsp
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Corn flour 1/4 cup
• Plain flour 1/4 cup
• Salt to taste
• Egg 1
Gravy
• Oil 1 tbsp
• Ginger 1 inch chopped, not paste
• Garlic 2 clove chopped, not paste
• Fresh red chili 1/4 chopped
• Ketchup 4 tbsp
• Brown sugar 4 tbsp
• White sugar 1/2 to 1 tsp
• Honey 2 tbsp
• Lemon juice 2 tbsp
• Thick tamarind paste 2 tbsp or more to taste
• Water 3 cups or more for more sauce
• Salt to taste
• Chili sauce 4 tbsp or more
• Onion 1, cubed
• Green capsicum 1, cubed
Corn Flour Slurry
• Corn flour 2 tbsp in 4 tbsp water
Garnish
• Sesame seeds
• Spring onions
Preparation
1. Marination: Whisk all the marination ingredients and add chicken cubes to it.
2. Mix and allow to marinate for 30 minutes.
3. Then deep fry the chicken pieces and take out when fully cooked. Set aside for later use.
4. Gravy: Finely chop ginger garlic and red chili (without seeds) in a chopper without using water. Do not make a paste otherwise the gravy will look cloudy.
5. In a wok, add oil and chopped veggies. Sauté until aromatic.
6. Add ketchup, brown sugar, white sugar, honey, lemon juice, tamarind paste, chili sauce and water.
7. Boil for 3-4 minutes at low flame and add green capsicum and onions.
8. Cook until the raw flavour form onion is gone but its still quite crunchy (only 2-3 minutes).
9. Add corn flour slurry and cook until the gravy is shiny.
10. Add fried chicken pieces and mix.
11. Garnish with sesame seeds and spring onions.
12. Enjoy with boiled rice!

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