Crispy Chicken

Scroll down to view recipe


Serving Portions: 4
  • 2 tsp Brown & Polson Cornflour
  • 400 g Thin strips of Boneless Chicken
  • 4 tsp Oil (for deep-frying)
  • 1/2 cup Refined Flour
  • to taste Salt
  • 1 Onion, medium
  • 4 green chillies
  • 1 Green Capsicum, medium (cut into strips)
  • 1 Red Capsicum, medium (cut into strips)
  • 1 tsp Green Chilli Sauce


    • Take chicken strips in a bowl.
    • Heat sufficient oil in a wok.
    • Add refined flour, salt and Brown & Polson Corn flour in the bowl and mix well.
    • Deep-fry chicken strips in hot oil till golden and crisp.
    • Cut onion into halves and slice.
    • Take 4 tsps oil from the wok and add to another non-stick wok on heat.
    • Slice green chillies lengthwise.
    • Add onion to the oil and saute. Add green and red capsicum strips and saute well.
    • Add fried chicken, sliced green chillies, green chilli sauce and salt. Mix well and cook for a minute.
    • Serve hot

Popular Recipes

Dutch Coffee Custard
Vegetable Manchow Soup
Dal Makhani
Fried Vegetables in Hot and Sweet Sauce
Classic Roast Chicken with Demi-Glace