Chilli Chicken

INGREDIENTS

  1. Boneless chicken - thigh and breasts 600 gm 1 inch cubes
  2. Capcicum - diced - 2
  3. Onion Petals - 2 - small
  4. Spring Onion - White - 4 tbsp
  5. Green Chillies - sliced - 4 nos
  6. Garlic - chopped - 9-10 cloves
  7. Corn Flour Slurry - 2 tbsp flour 4 tbsp water
  8. White vinegar - 2 tbsp
  9. Red chilli sauce - 4 tbsp
  10. Soy Sauce - 2 tbsp
  11. Tomato sauce - 4 tbsp

MARINATION

  1. Salt - 1 tbsp
  2. Crushed Pepper - 1 tbsp
  3. Ginger Garlic Paste - 2 tbsp
  4. Soy Sauce - 2 tbsp
  5. Corn Flour - 4 tbsp
  6. All purpose flour (maida) - 2 tbsp
  7. Egg - 2 pcs beaten

Marinate and set aside for 30 minutes.

PROCESS

  1. Heat oil (refined) for deep frying.
  2. Fry chicken in batches.
  3. Fry Till Golden Brown. (5-7 minutes on low to med flame)
  4. Set aside the fried pieces.
  5. Heat 4 tbsp oil in wok/kadai.
  6. Fry chopped garlic, spring onion, green chillies for a minute.
  7. Add Onion petals and Diced Capsicum.
  8. Saute for 4 min on medium heat.
  9. Add red chilli sauce, tomato sauce and Soy sauce.
  10. Stir fry for 2 minute.
  11. Add vinegar and stir for 1 minute
  12. Add fried chicken pieces and mix well to coat the sauce.
  13. Add corn flour slurry.
  14. Stir fry for 2 min to thicken the sauce.
  15. Add sat if needed.
  16. Garnish with spring onion greens.