An appetizer which is going to be a sure winner on the menu, it can be served as a starter or as a side dish as a part of main course with fried rice or noodles. My kids love it, it’s a nice finger food for a cocktail party, very easy to make with ingredients that are easily available in our kitchen. The core ingredient of the dish is Mother’s recipe Ginger Garlic paste. Which I love using in every day cooking. Mother’s Recipe is the only brand that comes to my mind when it comes to ready to use pastes as its very authentic in taste, no preservatives and pocket friendly.
- Below recipe serves up to 4 people
- Preparation time less than 5 minutes if you use the mother’s recipe ginger garlic paste like I used, which is very authentic in taste with no preservatives, as fresh as home made. The packaging if the product is user friendly so easy to use and store. It saves a lot of time.
- Marinating time upto an hour
- Cooking time 30mins
- 250 Grams Boneless Chicken- Cut into small cubes
- 1 table spoon Ginger Garlic Paste- I have used Mother’s recipe Ginger Garlic paste
- 1 tea spoon Lemon Juice
- 1 table spoon Soya Sauce
- Oil 2 table spoon
- 1 tea spoon Red Chilli Powder- you can increase or decrease the same to adjust your palette
- 1/4 tea spoon Black Pepper
- 1 table spoon Tomato Sauce
- 1 table spoon Chilli Sauce
- 1/2 cup Corn Flour
- Salt to taste
Wash the chicken thoroughly, drain the excess water and pat dry.
Transfer the dry chicken in a clean dry bowl, big enough to easily mix and marinate chicken.
To the chicken add Mother’s recipe Ginger Garlic paste, Soy sauce, lemon juice and salt and mix well, massage the chicken well with the marinate mixture. Mother’s Recipe Ginger Garlic paste brings out really good flavour to this dish because of its strong aroma and natural taste. Since we are using this Mother’s recipe Ginger Garlic paste we do not really need any strong spices.
Allow the chicken to sit aside for at least for an hour, so that the flavour of ginger garlic paste seeps into the chicken.This is a very versatile marination recipe, can be used in making various Chinese dishes, the ginger garlic paste brings out great flavour to most of dishes, may it be Indian or Chinese. I always have this marinated chicken in the fridge.
Meanwhile in a separate bowl take corn flour, add pinch of salt, red chilli powder, black pepper powder and mix well.
Now coat the marinated chicken pieces in the corn flour mixture, toss them well so that they have even coating all over. Do not discard the let over marinate mix, keep it aside as it is a concoction of strong flavours of Ginger and garlic paste which is very important to enhance the taste of this dish.
In a frying pan heat 2 table spoons of oil, add the chicken pieces to the hot oil and cook for about20 minutes over medium flame
Do not cover the lid, stir occasionally to ensure chicken is cooked evenly, and cook until the colour is changed, tender and crispy. You could check by pricking a fork if the chicken pieces are cooked through.
To the left over marinate mix that we kept aside earlier add tomato sauce and chilli sauce and mix well.
Pour the mixture over the fried chicken, this mixture is packed with flavour of ginger and garlic which will add that extra oomph to the dish.
Mix well so that the pieces are well coated and flavours are evenly distributed, cook about 2 minutes.
Ginger Garlic Chicken is ready to serve, serve it hot with rice or noodles or as even just as starter