Hot-N-Sour Chicken

Hot-N-Sour Chicken

My take on a chinese inspired chicken dish...

Nirmala Prem


  1. 1 whole chicken ; skinned , cleaned and cut
  2. ½ Cup ginger-garlic paste
  3. 1 Tablespoon black pepper freshly cracked
  4. 1 bell pepper , diced
  5. 4 green chillies , slit
  6. ½ Cup ketchup
  7. 3 Tablespoons soy sauce
  8. 4 Tablespoons worcestershire sauce
  9. 4 Tablespoons oil


30 mins
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    Marinate the chicken pieces with the ginger-garlic paste and freshly cracked black pepper, for about half an hour.

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    Place the marinated chicken in a non-stick cooking dish, with a little water over a high flame. (no oil or salt added, just a little water)

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    Turn the chicken pieces over every two minutes or so, till all the pieces are a whitish colour and the water/juices from the chicken are bubbling.

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    Reduce the heat to a simmer, and cook the chicken covered for about 15 minutes. when done, the chicken will be completely opaque and white, and a lot of liquid will have drained out of the chicken.

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    In a non-stick wok / stir-fry pan, heat the oil (it should be really hot).

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    Add the slit green chillies and diced bell pepper, and cook till the skin of the chillies n peppers are slightly blistered. (optional, you may add a bit of salt to it at this point, just to speed up the cooking process)

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    Add the cooked chicken pieces (remove them from the dish using a slotted spoon) and stir to coat with the oil. (reserve the liquid in the previous dish, its packed full of flavour)

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    When the chicken pieces are slightly browned, add the ketchup, soy and worcestershire sauce. stir to coat all the pieces.

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    Now add some of the reserved liquid (cooking juices) of the chicken to the wok, and continue stirring till well combined.

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    Reduce the heat to a simmer and let the sauce thicken (around 2 - 3 minutes)

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    When the sauce is sufficiently thickened, take it off the heat.

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    Serve with either fried rice or plain veg. pulav.

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