1 lb boneless chicken thighs,skinless
1 tbsp all-purpose flour
1 garlic pod, minced
1/2 tbsp dark soya sauce ((I use Ching’s brand)
pinch of turmeric powder
1/2 tsp salt
1/2 tsp black pepper
Oil for skillet frying (I used sunflower)
Use tofu, paneer and assorted vegetables for a vegetarian version of this recipe
For the Sauce
8 garlic pods
5-6 whole red Kashmiri chillies (adjust to tolerance, de seed if you like )
1 tsp roasted white sesame seeds
1-2 Thai bird chili, whole
2 tsp dark soya sauce (I use Ching’s brand)
3 tbsp chilli tomato sauce (I use Maggi Hot & sweet)
2.5 tsp honey (or brown sugar)
1 tsp coriander powder
1/4 turmeric powder
3/4 tsp red pepper flakes (adjust to tolerance)
1/2 tsp fresh ginger, minced
1 tsp pure sesame oil (optional but recommended)
2 tsp corn starch
2/3 cup chicken/vegetable stock or water
3-4 tbsp oil (I used sunflower, use any neutral oil)
4 scallion stalks, white & green cut separately
1/2 cup thin sliced red onion
Salt to taste
1.5 tbsp white vinegar (adjust to taste)
1/4 tsp garam masala
For Garnish – chopped scallions(green parts)
Method
Preparation
Soak the whole red chillies in warm water for 20 minutes.
Cut the cleaned chicken into bite size pieces. Rub it with flour, garlic, chili, soya sauce, turmeric, salt & pepper and let sit for about 25-30 minutes.
While the chicken is marinating, using your mortar and pestle or mini processor, crush the garlic, sesame seeds and soaked red chillies to tiny bits.
You could use some soaking water if required for blending.
In a small bowl, mix up the soya sauce, chili tomato sauce, honey and sesame oil(if using).
In another bowl, mix the cornstarch with the stock and set aside.
Cooking
In a wide skillet (I used my 12"), heat up 2-3 tbsp of oil on high.
Layer the marinated chicken pieces on the skillet and let sear on both sides, flipping in between.
Make sure that the chicken pieces cook all the way through. This may take about 7-8 minutes or more depending on size of pieces.
Once done, transfer the chicken pieces to a plate and reserve the dripping in the skillet itself.
Add the 3 tbsp oil into the same skillet and heat it up on medium.
Add the crushed garlic- chili paste as well as the whole green chili to it and fry up these for 20-30 second or so till you smell the aroma.
Be careful that the garlic does not burn.
Next add the chopped scallions (white part) & onions and cook on medium high for 2-3 minutes or till light brown in color.
Add the coriander, turmeric,ginger and soya sauce mix made earlier,
let cook for 3-4 minutes till everything starts looking glossy or till you see bubbles on the sides.
Next, add the cornstarch mix to the skillet. Reduce the heat to low and let everything simmer for another 2-3 minutes till the sauce thickens slightly.
Next, taste & adjust the salt in the sauce. Sprinkle the garam masala & vinegar to the skillet and stir everything well.
Add the chicken & toss so that the pieces are evenly coated.
Garnish with chopped green scallions & serve immediately.
