Ingredients
For the Chicken
- 380gchicken breast, cut into small strips
- 1/4tspsalt
- 1/2tspgarlic paste
- 1/2tspginger paste
- 1/2tspwhite pepper
- 1pieceegg white
- 2tbspcornflour
- 2tbspall-purpose flour (maida)
- 1pinchbaking soda
- 1tbspwater
- 2tbspcooking oil
For the Sauce
- 1 1/2tbspunsalted butter
- 1 1/2tspgarlic, finely chopped
- 1 1/2tspginger, finely chopped
- 2piecedry red chilies, whole
- 3piecegreen chilies, chopped
- 1tbspcashew nuts, ground into powder
- 1tspKashmiri red chili powder
- 1tspgaram masala
- 2tbsptomato ketchup
- 1tspsoy sauce
- 1tbspchili sauce
- 1tspwhite vinegar
- 2 1/2tbspplain yogurt
- 1pinchsugar
- 1pinchsalt
- 1pinchwhite pepper, for garnish
- 1tbspcashew nuts, ground into powder, for garnish
- 1sprigfresh coriander, chopped, for garnish
How to make Chicken 555 Starter
Prepare the Chicken
In a bowl, combine the chicken strips with salt, garlic paste, ginger paste, white pepper, egg white, cornflour, all-purpose flour, baking soda, and water. Mix well to coat the chicken evenly.
Heat oil in a frying pan and fry the chicken strips for 4-5 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Make the Sauce
In a wok, heat cooking oil and unsalted butter. Add chopped garlic, ginger, and dry red chilies. Sauté until fragrant.
Add the chopped green chilies and cashew nuts, and sauté for another 30-40 seconds.
Reduce the heat and add Kashmiri red chili powder and garam masala. Quickly add a splash of water to prevent the spices from burning.
Stir in the ketchup, soy sauce, chili sauce, and white vinegar, mixing well.
Add plain yogurt and stir until the sauce thickens.
Combine and Garnish
Season the sauce with a pinch of salt and sugar according to taste.
Add the fried chicken to the sauce, mixing well to ensure the chicken is thoroughly coated.
Serve hot and enjoy your delicious Chicken 555 as a starter!
Tips & Tricks
Ensure the oil is hot enough before frying the chicken to achieve a crispy texture.
Adjust the amount of green chilies according to your spice preference.
You can use store-bought garlic and ginger paste to save time.
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@afsheenmushtaq
I am not a professional chef, but I love cooking. I am not a professional chef, but I love cooking....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia