Beautiful Orange Mongolian Chicken

Submitted by Charishma_Ramchandani

"This is Diana Cherian P.'s recipe from the 'What's Cooking' column, Thursday. I hope you enjoy it!"

 

• Ready In: 2hrs
• Ingredients: 17
• Serves: 2

ingredients

• 200 g chicken breasts, cut into small pcs.
• 3 tablespoons Heinz ketchup (or your favourite brand)
• 1 teaspoon vinegar
• 1 cup water, mixed with
• 1 chicken bouillon cube (I use Maggi brand)
• 4 tablespoons oil
• 2 spring onions, white part only,finely chopped
• 2 spring onions, green part only,cut into 1 inch pieces
• 2 tablespoons cornflour
• 1 teaspoon red chili powder
• 9 garlic flakes, crushed

• For marinade

• 1 egg, beaten
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 tablespoon cornflour
• 1 tablespoon oil
• 1 pinch red food coloring

directions

1. Prepare the marinade by mixing together all the ingredients mentioned under"For marinade" to the beaten egg in a large bowl.
2. Add the chicken pieces to the marinade.
3. Mix the chicken pcs.
4. to coat well in the marinade.
5. Allow to marinate for 30 minutes.
6. Heat oil in a wok.
7. Add the marinated chicken pieces.
8. Stir-fry for 4 minutes.
9. Drain on clean paper towels.
10. Keep aside.
11. Heat 2 tbsps.
12. of oil in a frying pan.
13. Add the red chilli powder and the crushed garlic.
14. Then stir-fry for 2-3 minutes.
15. Add the chicken pieces, increase heat, and allow to cook lightly for a few minutes or until the chicken has cooked well.
16. Then, remove the chicken pieces onto a clean plate and keep aside.
17. To the remaining oil, add the white spring onions and stir-fry briefly.
18. Add the water mixed with the chicken cube.
19. Bring to a boil.
20. Lower flame and stir in the ketchup.
21. Add sugar and salt to taste.
22. Mix well.
23. Dissolve the cornflour in 1/2 cup of water.
24. Add this cornflour-water mixture to the curry.
25. Stir till the sauce thickens.
26. Add the chicken pieces and the green portion of the spring onions.
27. Cook for a minute.
28. Add the vinegar and then remove from heat.
29. Serve hot with naans or kulchas or rotis or parathas and/or my salt free and oil free white Basmati rice{recipe posted separately}.
30. Enjoy!