We all love eating Chinese food. But being Indians we prefer the Indo-Chinese version. Hunan cuisine hails from a region named Hunan in China. But in all parts of the world the Hunan gravies differs in some way or the other. Here I share a  simplified version of the recipe……

• Ingredients:
• Chicken boneless -½ Kilogram (cleaned, washed and cut into thin strips)
• Ginger Garlic paste – ½ teaspoon
• Oil – 2 tablespoons + for deep frying
• Salt- As per taste
• Pepper – ½ teaspoon + ½ teaspoon
• Egg – 1 no.
• Corn Flour –1 tablespoon + 1 tablespoon
• All-purpose flour – 1 tablespoon
• Garlic cloves – 3-4 (crushed)
• Whole red chilies – 4-5
• Green bell pepper – 1 medium (diced)
• Spring Onions – greens finely chopped and whites sliced
• Soya sauce – 1 tablespoon
• Hot Chili garlic sauce – 2 tablespoons
• Vinegar – 1 tablespoon
• Honey – ½ teaspoon
• Sesame seeds – ½ teaspoon
• Olive oil – 1 teaspoon
• Red food color – few drops

Method:

In a bowl add the chicken strips and ginger garlic paste along with one egg, salt to taste, pepper, corn flour, all-purpose flour and 2-3 drops of red food color. Mix well and keep aside for 15 minutes. Heat oil in a large wok and deep fry the marinated chicken strips until light golden and crisp. Remove and drain on a paper towel.

In a bowl combine crushed garlic cloves, soya sauce, chili garlic sauce; vinegar, honey, olive oil, salt, pepper, corn flour and red food color 2-3 drops along with half cup water and form a smooth sauce.

In a wok heat 1 tablespoon oil and add the dried red chilies, diced bell peppers and the whites of spring onions. Sauté on high flame for 2 minutes and add the fried chicken strips. Give a toss and sauté for a couple of minutes more. Add the prepared sauce, give a quick toss and add a cup of water to form gravy. Work on high flame. Add the greens of spring onions just before serving and sprinkle the sesame seeds on top.

TIP: Use a sizzler plate for serving.

By: Hamida Abid