50 gm / 7-8 spring onion bulbs, sliced into rounds
150 gm / 1 large Onion, cut into large dices and petals separated.
15 ml / 1 tbsp Dark Soy Sauce
15 ml / 1 tbsp Red Chilli Sauce
3 gm / 1 tsp Sugar
3 gm / 1 tsp Mastercook Pepper, powdered
Salt to taste
Start by marinating the chicken, mix well and place in the refrigerator for 10-15 minutes.
Heat oil for deep frying in a Kadai or deep pan.
Take out the chicken and add a splash of water to create a light batter, you do not want to have a flowing batter on the chicken, just a light coating.
Once the oil is medium hot, fry the chicken in batches until light golden. Set aside to drain.
Once all the chicken has been fried, heat the oil until it is quite hot and refry the chicken pieces until golden brown and crispy. Set aside to drain on paper towels.
In a wok, add a tsp of oil and allow it to become hot. Add the diced onion and toss for about 30 seconds to lightly cook. Remove from the heat and set aside.
In the same wok, heat oil and add the garlic, ginger and green chilli. Sauté for a minute or two and then add the spring onion bulbs and sauté on high heat till it is soft, and the raw smell has dissipated
Add the soy sauce, red chilli sauce, sugar, pepper and salt along with some water. Allow to rapidly boil while stirring continuously, stir and adjust the seasoning.
Add the crispy chicken pieces and the onion. Toss and finish with spring onion greens.
Tips for Cooking
Chicken leg boneless is a much better option than using Chicken breast as it is much more tender and retains moisture.
You can add vegetables like capsicum, baby corn, carrots, peas etc.
The sauce and chicken can be prepared separately and kept. Once you are ready to serve, the sauce can be heated up and the chicken tossed in it. This ensures that it doesn’t get soggy.
If you want a gravy for this dish, simply add more water and increase the quantity of seasoning. Finish with a slurry of cornstarch to thicken.