All cultures across the world have a harmonised version of sweet and spicy. Spice emits a sensation of burning and the sweet balances the heat and so does this recipe.
4 tbsp Delhi Belly (sweet and spicy) – Master Chow
Chopped spring onion (optional)
Instructions
Wash the chicken thoroughly and put the pieces in a bowl for marination. Add ½ and egg, garlic, and some salt to chicken. Keep aside.
Heat oil to fry the chicken. Take each piece, coat it with corn flour and fry on low heat. Take out the chicken just before it turns brown.
Heat oil in a pan add blanched broccoli florets and saute for a minute now add 4 tbsp of Delhi Belly sauce. Add 2-3 tbsp of water and cook on high heat for a minute. Add the corn flour and water paste while stirring to thicken the sauce.
Add the fried chicken pieces to the pan and coat with the sauce. Cook for a few minutes on low heat.
Garnish with sesame and green onion. Serve hot and fresh.
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