By Devi Poojari
Packed with a flavourful punch of ginger and with minimal spices, this delicious caramel ginger chicken is better than any Chinese takeout food. Eat it with rice or potato wedges to make a complete meal.
250 grams boneless chicken thighs, cubed 2 teaspoons cornflour 1 teaspoon black pepper 1 teaspoon five spice powder 4 red chillies, broken 2 star anise 1 teaspoon minced ginger 1 teaspoon minced garlic 1 tablespoon sugar 4 tablespoons water Oil, for frying Salt, to taste
Add the chicken to a bowl along with the cornflour, black pepper and five spice powders and salt.
Leave it to marinate for 20 minutes while you heat some oil in a frying pan.
Drop the chicken pieces in gently, one at a time and fry on medium heat until golden brown and cooked through.
Remove on to a kitchen towel to let the excess oil drip.
Meanwhile, heat a teaspoon of oil in a pan and add the star anise, to let bloom.
Add the minced ginger and garlic and fry for a couple of minutes.
Add the sugar and let it melt into a brown caramel before gently adding the water and letting it simmer for a minute.
Drop in the pieces of chicken and let it coat the outer surface on all sides.
Serve hot with sticky rice or potato wedges.
Image Credit: delish.com