“Indochinese” cuisine was invented when the chinese used to stay in Kolkata (at that time known as Calutta). It is generously flavoured with a lot of ginger, garlic and chillies. In India we have a few indochinese dishes which are not available anywhere in the world such as hakka noodles, chilli chicken , manchurian, etc etc.
Today i am going to share with you my take on indochinese cuisine… Flavourful nuggets!! They are easy to make with simple kitchen cupboard ingredients.
INGREDIENTS:
250 grams of chicken breast, cut into small not so thick cubes
1 tablespoon of ginger garlic paste
1/2 teaspoon or more of green chilli paste ( i grind the ginger , garlic and green chilli together in my amazing bullet)
2 tablespoons lemon juice
a pinch of salt and white pepper
1 teaspoon each of soya sauce, and sesame oil and chinese rice wine (for halaal please omit the wine)
1/2 teaspoon of red chilli powder
a little chopped green chillies ( i like them very spicy, you can omit this)
2 -3 tablespoons of white flour
soda/sparkling water as needed
oil for deep frying
METHOD:
Marinate the cubed chicken with all the seasoning except the white flour. Keep for a few hours. Heat the oil for deep frying. In a bowl mix the white flour with the sparkling water to make a thickish batter. Mix all the chicken pieces in the batter ensuring that the chicken pieces are coated with the batter. Deep fry each piece in medium hot oil till golden brown. Do not fry in very hot oil or else the chicken will brown and wil be raw inside. I have a youtube video teaching you the technique of deep frying.
Serve hot with  sauce of your choice.

Nitu Chugani©