By Nagaland Post | Publish Date: 12/3/2018 4:29:40 AM IST


2 chicken breasts       
8 to 10 dried red chillies
3 garlic cloves
2 spring onion
1 small piece ginger
2tbsp cornstarch
1 tsp freshly ground black pepper
Salt to taste
Refined oil to fry

1 tbsp soy sauce
1 tbsp Chinese rice wine
1 egg white

2 tbsp chilli garlic sauce
1 tbsp soy sauce
1 tbsp water
½ tbsp balsamic vinegar
1 tsp cornstarch
1 tsp ground Sichuan pepper
1. Cut the chicken into cubes, mince the garlic and ginger. Slice the spring onion.
2. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken with the marinade mixture and let sit for 10 minutes. 
3. Mix together the ingredients for the sauce: chilli garlic sauce, soy sauce, water, vinegar, cornstarch, and Sichuan pepper. Set aside.
4. In a large bowl or plate, mix together the cornstarch, salt, and pepper. Rub the chicken in cornstarch mixture and shake off the excess cornstarch. 
5. Heat oil in a pan; fry the chicken in batches until golden brown.
6. Remove the chicken with a slotted spoon and drain on paper towels.
7. In a separate pan add oil and swirl to coat the base and sides. Add the dried chillies and stir-fry. 
8. Add the spring onion, garlic, and ginger and stir-fry for 2 minutes. Stir in sauce mixture and simmer until slightly thickened, about 1 minute. 
9. Add the fried chicken, toss to combine, and remove from heat. Serve immediately

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