Try this hot and sweet chicken fry recipe when you crave for something spicy next time. Especially on a cold rainy day! In this preparation, I used some vegetables along with the chicken. You can skip the vegetable part or consider it optional as per personal preferences. The heat of the chilli pepper is perfectly balanced by the jaggery, a tangy sauce and sesame seeds that will provide you forkful of mixed juicy flavour accented by a nutty note. The same recipe can be prepared with any other meat such as mutton, beef or pork as well, according to personal choices. Have a look!

Ingredients:

Chicken: 200 gms (preferably boneless pieces, cut in 1-inch cubes)

Green beans: 5-6 (Cut in 2 inches sized)

Carrot: 1 (Diced)

Onion: 1 ( Diced)

Chopped ginger: 1 tablespoon

Chopped garlic: 1 tablespoon

Black pepper: 1 teaspoon (rough grounded)

Red chilli flakes: 1 teaspoon

Jaggery: 2 tablespoons

Light soy sauce: 2 tablespoons

Dark soy sauce: 1 tablespoon

Apple cider vinegar: 2 tablespoons

Roasted sesame seeds: 1 teaspoon

Chopped coriander: Half a cup 

Salt: As per taste

Cooking oil: 2-3 tablespoons

Preparation: Approx 45 minutes, serves 3-4 persons.

Step 1: Heat a pan and add 2-3 tablespoons of cooking oil. Once the oil is hot enough add the chicken, sprinkle a pinch of salt and saute it in high flame. The chicken will release water after some time, let the water evaporate completely and stir fry the chicken until it turns light brown. Push the chicken at the sides and make space in the middle of the pan. Add jaggery in the middle of the pan and let it melt. Now mix it with the chicken and saute it until the chicken is coated with jaggery and turns golden brown colour.

Step 2:  Add onions, chopped ginger, garlic, chilli flakes, black pepper and mix it well with the chicken. Add chillies as per the preference of heat. If you prefer less spicy, reduce the amount chillies. Saute it for two minutes and add the vegetables. Stir fry the chicken and vegetables for a couple of more minutes.

Step 3:  Mix light and dark soy sauce with vinegar as per the above-mentioned proportion and add it into the pan. Mix it well with the chicken and vegetables. Add half a cup of water and cover the lid. Let it cook for 5 minutes in medium flame until the water is evaporated. If required sprinkle a pinch of salt, but be careful with the salt as soy sauce contains a good amount of salt in it. After 5 minutes remove the lid, add chopped coriander and saute it for another 2-3 minutes in medium to high flame until it is dry.

Once done garnish with some more chopped coriander and roasted sesame seeds. Serve hot with fried/ flavoured rice or noodles.