Nanking Chicken (Indo-Chinese Style)

Indo-Chinese cuisine is the fusion of Chinese and Indian cuisine. I researched about the Chinese cuisine and found that marination, frying and making a sauce is called Nanking chicken. This is the technique that I will be adapting from the Chinese cuisine with an Indian twist.

This recipe is inspired from the author aasif.faiz. He made the Soy-Glazed Chicken.I thank the author for the inspiration. The author has made a Chinese with Brown sugar and vanilla extract based chicken recipe. First he had fried the chicken and made a sauce. He had made the sauce to a glaze consistency.

I have made few changes to the recipe. The main change is that I have made a fusion of Indian and Chinese flavor in the recipe. Then in this instructable, I have marinated chicken the chicken and then fried it. Thus more flavor infuses inside the chicken. The sauce is of a thick gravy/Curry consistency. This recipe can be had with noodles, rice or Flat Bread. Hope you like this version :)

So grab your ingredients and let's begin!

If you like this recipe please do vote for me in the contests. :)

Serves - 6

Preparation Time - 15 minutes

Cooking Time -20 minutes

Ingredients:

Chicken – 500g cut into small cubes

Onion – 2 medium (cut into cubes)

Capsicum (Green Bell Pepper) – ½ (cut into cubes)

Ginger garlic paste – 1 tsp

Kashmiri Red Chilli powder – 1 ½ tsp (Adjust to the spiciness you like)

[Kashmiri Red chilli Powder is not so spicy and at the same time it gives good red color to the dish. You can get it in any Indian Stores. You can replace it with the Red chilli Powder also in smaller amount.]

Whole Red Chilli - 2 (Optional)

Edible Red Food color - a pinch (Optional)

Soya sauce – 1 tbsp

Green Chilli sauce – 1 tbsp

Tomato sauce – 1 tbsp

Chicken stock – ½ cup

Corn flour – ½ tsp

Vegetable Oil (for frying)

Salt

To Marinate:

Corn flour – 2 tbsp

Egg - 1

Pepper Powder - 1 Tsp

Ginger garlic paste – 1 tsp

Soya sauce – 1 tbsp

Water - Just enough to coat the chicken pieces (less than 1/4 Cup)

Salt

Mix all the ingredients to marinate (Sprinkle little water only if required).

The batter should be of smooth consistency and able to coat the chicken pieces.

Add chicken pieces into it and mix well.

Make few slits with the knife on the chicken so that the marinate seeps in the chicken.

Marinate for 15 minutes.

Heat oil in a pan for deep frying. It should be on medium high.

Fry a drop of batter and test it in the oil.

If it immediately rises up then the oil is perfect for frying.

Then, fry well the marinated chicken pieces.

Place it on the absorbent paper to remove excess oil.

Cut onion and capsicum into cubes. Heat oil in a pan and add cubed onions.

Once onion becomes soft add capsicum to it.

Add ginger garlic paste and cook for 2-3 min.

Add all the sauces, kashmiri chilli powder and whole Red chilli and mix well.

Saute for 3-5 minutes.

Add ½ tsp of corn flour in chicken stock and mix well.

Add it to the pan and give a good mix. Let it simmer for 3 minutes.

Now a gravy texture will be formed and the sauce thickens.

Add fried chicken pieces and mix well.Cook with the pan covered in medium flame for 6-7 min.

Give a stir in between.

For extra color you can add edible red food color.

If adding take 1 Tbsp water and add few drops of red food color. Pour it over the gravy and give a mix.

The Nanking chicken in Indo-Chinese style is ready to be served.

Garnish with capsicum slit lengthwise.