Chines Canton Chicken

Name: Chines Canton Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Boneless chicken pieces 400 gm; Ginger paste 2 tbsp; Onion 2 dice cut; Red capsicum 1 dice cut; Hoisin sauce 2 tbsp; Soya sauce 1 tbsp; Hot and sour sauce 2 tbsp; Corn flour 2/3 tbsp; Green chilli chopped 1 tsp; Oil 4 tbsp; Salt to taste.

Eats Now Editorial Team · Meat & Poultry

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Chines Canton Chicken – a delicious recipe with chicken, Ginger paste, Onion, Red, Hoisin sauce, sour sauce. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

Boneless chicken pieces 400 gm
Ginger paste 2 tbsp
Onion 2 dice cut
Red capsicum 1 dice cut
Hoisin sauce 2 tbsp
Soya sauce 1 tbsp
Hot and sour sauce 2 tbsp
Corn flour 2/3 tbsp
Green chilli chopped 1 tsp
Oil 4 tbsp
Salt to taste.

1
Marinate chicken with salt for 4/5 hours
2
Add corn flour and toss well
3
Heat oil and deep fry the chicken, keep aside
4
In remaining oil add onion and capsicum
5
Toss well add chicken pieces and cook for 10 minutes
6
Add all sauces and green chilli
7
Add 1/2 cup water, cook till the chicken become tender
8
Add ginger paste, stir well

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Boneless chicken pieces 400 gm, Ginger paste 2 tbsp, Onion 2 dice cut, Red capsicum 1 dice cut, and more.

Yes, Chines Canton Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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