Crispy Shanghai Chicken Recipe

Prep Time: 10 minutes
Cooking Time: 25 minutes

250 gms Chicken breast , (thinly slice into two)
2 no Egg
1 tsp Ginger Garlic paste
Salt to taste
1 tsp Degi red chilli powder

For Sauce
1 tbsp Oil
½ inch Cinnamon stick
2 no Star anise
3-6 Dry kashmiri red chilli
1-2 Red-green chilli – chopped
1 small Carrot – cut into roundles
1 tsp White sesame seeds
½ tsp Brown sugar
Fried chicken strip
1 tsp Degi red chilli powder
½ tsp Sugar

For Coating
2 cups Cornstarch
1 cup Refined flour
Salt to taste
1 tsp White Pepper powder
Oil for frying

For Garnish

Spring onion – chopped

In a bowl, add egg, ginger garlic paste, salt to taste, degi red chilli powder and whisk well.

For Coating
In a bowl, add cornstarch, refined flour, salt to taste and white pepper powder mix well. Keep it aside for further use.
Dip the thinly sliced chicken into the egg mixture and then coat it with the flour.
Heat oil in a kadai, once the oil is medium hot deep fry the chicken slices on medium heat until golden in color.
Remove it into a absorbent paper. Keep it aside.
Cut it into strips and keep it aside.

For Sauce
Heat oil in a wok, add cinnamon stick, star anise, dry kashmiri red chilli, red-green chilli and saute well.
Add carrot, white sesame seeds, brown sugar and fried chicken strips and toss well.
Add degi red chilli powder, sugar and mix everything well.
Transfer it into a serving dish, garnish it with spring onion and serve hot.

(Recipe by Chef Ranveer Brar)

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