Entirely chinese dishes have a special taste. Hot and sour chicken they are too hot and sour. I am sharing this recipe in my own way of thought.

1/4 kg chicken boneless pieces

1 large onion

1/2 tbsp garlic

1/2 tbsp ginger

1 tbsp chilli powder

1 tbsp pepper powder

1/2 tbsp gingergarlic paste

1 tbsp soya sauce

1 tbsp vinegar

1 tbsp tomato sauce

1/2 tbsp corn flour

Salt to taste


Cook chicken with half cup of water. I am using slow cook method. Let some gravy remain for stock. Then make all chicken pieces to dry.

Heat the tawa with two table spoon vegetable oil then place the garlic to saute to few seconds then add onion, ginger, and stir a while after that add gingergarlic paste with chilli, pepper powders. Then we have to add chicken pieces into the mix and stir a minute then pour the stock into the tawa. Add vinegar, soya sauce, salt, vinegar and take time to absorb the ingredients in the chicken in a low flame. Some people don’t like more sour taste. So reduce the sourness. When Gravy becomes dry, mix the cornflour in little water and pour it into the chicken. Saute well and remove it from the fire.



Garnish with corriander leaves and serve with fried rice, nan, chappathy.

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