Step-1Place boneless, skinless chicken breast in the bottom of a large pot, then season it with salt. Boil for 20 minutes. Shredding chicken is easier while it’s still warm, so don’t wait too long before shredding it! I like letting it cool for about 5 minutes on a plate and then shredding it with two forks. In a bowl take shredded chicken add paprika and air fry for 15 minutes or till it becomes crispy.
Step-2Take a wok add butter. Once it’s warm enough add whole red chili and sauté them. Now add garlic and sauté that too, then add onion till it becomes tender and translucent. Now add crispy chicken, tomato, bell pepper and salt as required.
Step-3Serve it on a plate and garnish with toasted sesame seeds and green onion leaves.