Preparation time: 15 mins

Cooking time : 30 mins

Serves: 2 to 3

Indochineese chicken is a chineese style recepie with slight Indian twist. Babycorns are also added to this. Innovative recepie for chineese lovers.

INGREDIENTS:

For Marination:

• Boneless chicken : 1/4 kg
• Red chilli powder: 1 tsp
• Pepper powder: 1 tsp
• Ginger garlic: minced 1 tsp
• Soya sauce: 1 tsp
• Salt: for taste

For coating:

• Eggs: 1 beaten
• Corn flour: 1/ 2 cup

For gravy:

• Onions: 1 large cubes
• Capsicum: 2 cubed
• Garlic: chopped 1 tbsp
• Celery leaves: 1 tsp chopped
• Baby corn : 1/2 cup chopped
• Pepper powder: 2 tsp
• Red chilli sauce: 1 tbsp
• Tomato sauce: 1 tsp
• Soya sauce: 1 tbsp
• Vinegar: 1 tsp
• Corn flour: 1 tbsp
• Oil

PREPARATION:

• Marinate chicken with ingredients listed above under marination for 10 mins.
• Take beaten egg in a bowl and corn flour in another bowl.
• Heat oil for deep frying.
• One by one dip marinated chicken pieces in egg first and then roll it in corn flour and dip it in oil.
• Fry it till it becomes brown and crisp.
• Drain and keep aside.
• Heat oil in a wok, add garlic and saute.
• Add onions and little salt and saute until it turns little soft and crisp.
• Add capsicums and toss till it becomes soft.
• Add pepper powder, all the sauces and vinegar.
• Mix well and add 1tbsp corn flour mixed in 1/4 glass of water.
• Add more water if gravy becomea too thick in consistency.
• Add the fried chicken pieces to this and mix well.
• Cook for another 5 to 7 mins and add chopped celery .
• Serve it with fried rice or roti.