Categories: Chicken
Ingredients
- 2 pounds Chicken
- FOR THE MARINADE:
- 2 Tablespoons Ginger And Garlic Paste
- 2 Tablespoons Low Sodium Soy Sauce
- FOR THE SAUCE:
- 1 teaspoon Vegetable Oil
- 10 cloves Garlic, Very Thinly Sliced
- 5 whole Green Chilies, Thinly Sliced
- 1/2 Tablespoons Garam Masala
- 2 teaspoons Low Sodium Soy Sauce
- 1 Tablespoon Chili Sauce
- 1 Tablespoon Ketchup
- 1/2 cups Fresh Pineapple Or Orange Juice
- 1 teaspoon Cornstarch
- Salt To Taste
- 1/2 teaspoons Freshly Ground Pepper
- 1 stalk Green Onion (scallion)
- 1 Tablespoon Coriander (Cilantro) Leaves, Finely Chopped
Directions
-
Mix chicken and marinade ingredients. Marinate for 2 hours or overnight.
-
Preheat the oven to 400ºF. Put the marinated chicken wings in one layer on a pan lined with aluminium wrap and topped with a grill dripper. Bake for 20 minutes until crispy. You can baste the chicken with the marinade once during the baking process. (If you won’t have an oven, you can saute the chicken in a nonstick pan until it is cooked and crispy.)
-
For the sauce, in a saute pan, add oil. Keep it on very low heat, add the sliced garlic, green chilies and fry for 2 minutes. Then add the garam masala, soy sauce, chili sauce and mix.
-
Measure out the pineapple or orange juice into a small bowl. Whisk in the cornstarch and add to the pan, stirring continuously. Once the sauce thickens and has a good consistency, turn off the heat and taste to see if you need salt; add a little if needed. Add the ground pepper and scallions.
-
Add the grilled or baked chicken to the sauce while the sauce is hot. Toss well. Serve immediately with chopped coriander.