This is a popular street food found everywhere in Nepal. It is a direct influence from the Indo- Chinese borders of the country and is usually served with Chow Mein and perhaps Hot and Sour Soup. This version is from ” Ayla” by Santosh Shah.
First, marinate the chicken. Place the cornflour, plain flour, chilli powder and salt into a mixing bowl. Add 4 tablespoons of water and mix until well blended. Add the chicken cubes and toss until well coated.
Heat the 500mlof oil in a large wok until it reaches 180°C (350°F). Deep-fry the coated chicken cubes, in batches, for approximately 7–8 minutes until golden and crispy. Drain on kitchen paper and set aside. Discard the oil.
To make the sauce, heat the oil in the wok over high heat. Stir-fry the ginger, garlic and chillies for 1 minute, until golden. Add the onion and (bell) peppers and cook over high heat for about 5 minutes until charred, stirring frequently.
Add about 200ml water and the ½ chicken stock cube and cook for about 3 minutes, until reduced by three quarters. Add the fried chicken pieces, soy sauce and vinegar, and stir-fry for a few seconds, then add the cornflour mix and cook for 1 minute until the mixture is thick enough to coat the chicken and the mixture is well caramelized.
Finish by adding the timmur, cumin and garam masala. Adjust the seasoning and add salt if needed, then add the coriander.Serve the chicken hot and crispy, topped with the sliced spring onions. Offer a bowl of the hot and sour soup, if you like.