Again, this is one of the lovely Chinese with a Pakistani touch, ever popular in Pakistani restaurants and easily re-created in the home.
Ingredients
Stage 1
- 2 lb chicken, cut into 3 inch pieces (approx. 12 pieces)
- 2 dstspoons soya sauce
- 2 tsp salt
- 2 dstspoons vinegar
- 2 eggs
- 4 dstspoons plain white flour
- Vegetable oil for deep frying
Stage 2
- 4 tsp vegetable oil
- 2 tsp finely sliced fresh garlic
- 2 cups chicken stock (a Maggi or similar cube can be used) or water
- Half cup tomato ketchup
- 2 dsrtspoons soya sauce
- 1 tsp salt
- 2 tbs corn flour mixed into half cup of cold water
Method
Stage 1
- Puncture each chicken piece with a fork, wash with cold water and place in a colander for 10 mins.
- Place chicken pieces in a bowl, add all of the above ingredients, mix well, until chicken is fully coated, marinate for an hour or two.
- Heat oil to medium heat in a large wok or frying, add 4 – 5 pieces of coated chicken, deep fry for 3-4 mins or until cooked, remove into an oven proof dish. Keep frying chicken batches until all done.
- Keep warm in the oven until ready to serve.
Stage 2
- Place the oil in a small saucepan, add the garlic slices, fry gently until lightly browned, take off heat.
- Add all other ingredients except cornflour paste, bring to the boil, simmer for 3mins, add the cornflour paste, stir to thicken slightly.
- Remove chicken from oven and pour the above sauce over the pieces, serve piping hot.
