Frying the chicken strips
500 grams boneless chicken breast
1 egg
1/2 teaspoon turmeric powder
1/2 teaspoon salt
2 tablespoon maida (all purpose flour)
1/4 cup corn flour / starch
3 tablespoon vegetable oil for frying
Other Ingredients
1 tablespoon vegetable oil
1/4 teaspoon fennel seeds
1/2 inch piece ginger, minced
2 pods garlic, finely chopped
1/4 cup onion, finely chopped
1/2 teaspoon turmeric powder
1/4 teaspoon salt
1 teaspoon coriander powder
1 teaspoon red chilli powder
2 green chillies, finely chopped
1 teaspoon red chilli flakes
1 sprig curry leaves, finely chopped
1/4 cup mint leaves, finely chopped
2 tablespoon coriander leaves, finely chopped
2 tablespoon spring onion, finely chopped
1/4 cup water
1 teaspoon soy sauce
1 tablespoon lime juice
INSTRUCTIONS
Cut the boneless chicken breasts into thin strips. To the strips add in the egg, turmeric and salt. Mix well to combine. Add in the corn starch and maida. Mix well to combine. Marinate for 30 minutes.
Heat vegetable oil in a pan and add in the chicken strips one by one to the pan. Fry for two minutes. Turn after two minutes and cook for a couple of minutes more. Remove from the pan and drain on paper towels. Repeat with the remaining chicken. Set aside.
Heat oil in a pan and add in the fennel seeds. Add in the minced ginger, finely chopped garlic and finely chopped onions. Sauté for a couple of minutes. Add in the turmeric powder, salt, coriander powder, red chilli powder, green chillies and the red chilli flakes. Sauté for a minute. Add in the curry leaves, mint leaves, coriander leaves and spring onion. Make sure all these herbs are chopped fine. Cook for a minute.
Add in quarter cup of water and cook for a minute. Add in the chicken strips and toss well to coat.
Add in the soy sauce and lime juice. Toss well to coat. If you want a tangier 555, add a tablespoon of tomato ketchup at this stage and toss well. Serve hot.