- Chicken tenderloin – 3 pounds
- Veggies for the Sauce:
- Celery Chopped – 2-3 Sticks
- Green and Red Pepper chopped – 1 cup
- Chopped Jalapeno – 2-3
- Tomato sauce (canned is OK too) – .5 cup
- vinegar -1tspn
- Maggi masala chili sauce – 2tbspn,
- Ketchup – 2tbspn
- Miracle Manchurian Mix from Indian Store – 1 tbspn
- MSG – 2-3 pinches
- Red chilli pwdr – to your taste
- Chicken Broth – just enough to make the sauce to your desired consistency.
Note: Some ingredients are listed in the directions, and not in the ingredients list above. Also, add spices/chilli for your desired taste. MSG is optional, but helps with the taste. This dish can also be made with Cauliflower or fish(tilapia).
Wash chicken and get all the water out with a paper towel. Use a meat mallet and tenderize chicken, and cut into small pieces. Keep aside.
Marinate chicken for 0.5 – 3hrs or overnight in a ziploc bag with: ginger-garlic paste, green chili sauce (or green chili), soy sauce, korean hot sauce, red chili powder, Kashmiri Chili (for color), black pepper, Corn flour (3 tbsp), wheat flour (1 tbsp), Korean pancake mix (1 tbsp – Optional), MSG, Vinegar – 1tsp, and Salt.
Fry the marinated chicken in Canola/Vegetable Oil, and keep it aside. You can freeze this for later use as well.
Saute 1 med sized onion chopped fine in canola or vegetable oil till it is light brown. Add 2 tbsp of Chopped Ginger/Garlic, and saute for a minute. Add 1 cup of Chopped green onion and saute again for a minute. Add all veggies listed above for sauce. Saute it for couple of minutes until the veggies softens. Add all ingredients listed in the sauce section above and let it boil for few minutes to get it all blend well. Mix 1 tspn of corn starch with water, and add to the sauce (helps to thicken sauce). Add Fried chicken to the sauce and blend it well for 2-3 minutes.
Garnish with sesame oil and cilantro (Optional).
Enjoy with rice, fried rice, chapati or nan…..