Hunan Style Chicken Sizzler


    Chicken boneless - ½ Kilogram (cleaned, washed and cut into thin strips)

    Ginger Garlic paste – ½ teaspoon

    Oil – 2 tablespoons + for deep frying

    Salt- As per taste

    Pepper – ½ teaspoon + ½ teaspoon

    Egg – 1 no.

    Corn Flour – 1 tablespoon + 1 tablespoon

    All-purpose flour – 1 tablespoon

    Garlic cloves – 3-4 (crushed)

    Whole red chilies – 4-5

    Green bell pepper – 1 medium (diced)

    Spring Onions – greens finely chopped and whites sliced

    Soya sauce – 1 tablespoon

    Hot Chili garlic sauce – 2 tablespoons

    Vinegar – 1 tablespoon

    Honey – ½ teaspoon

    Sesame seeds – ½ teaspoon

    Olive oil – 1 teaspoon

    Red food color – few drops


    In a bowl add the chicken strips and ginger garlic paste along with one egg, salt to taste, pepper, corn flour, all-purpose flour and 2-3 drops of red food color. Mix well and keep aside for 15 minutes. Heat oil in a large wok and deep fry the marinated chicken strips until light golden and crisp. Remove and drain on a paper towel.


    In a bowl combine crushed garlic cloves, soya sauce, chili garlic sauce; vinegar, honey, olive oil, salt, pepper, corn flour and red food color 2-3 drops along with half cup water and form a smooth sauce.

    In a wok heat 1 tablespoon oil and add the dried red chilies, diced bell peppers and the whites of spring onions. Sauté on high flame for 2 minutes and add the fried chicken strips. Give a toss and sauté for a couple of minutes more. Add the prepared sauce, give a quick toss and add a cup of water to form gravy. Work on high flame. Add the greens of spring onions just before serving and sprinkle the sesame seeds on top.


    TIP: Use a sizzler plate for serving.