Ingredients:https://www.indianhealthyrecipes.com/chilli-chicken-dry-recipe-indo-chinese-style/
For the Chicken:
- 500g boneless chicken (cut into small pieces)
- 2 tbsp cornflour
- 2 tbsp all-purpose flour (maida)
- 1 tsp ginger-garlic paste
- 1 tsp soy sauce
- 1 tsp red chili powder
- Salt to taste
- Oil for frying
For the Sauce:
- 2 tbsp oil
- 1 large onion (diced)
- 1 bell pepper (capsicum, diced)
- 3-4 green chilies (slit)
- 2-3 garlic cloves (finely chopped)
- 1-inch piece ginger (finely chopped)
- 2-3 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp green chili sauce
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- 1 tsp sugar
- 1 tbsp cornflour (mixed with 2 tbsp water to form a slurry)
- 1/2 cup water or chicken stock
- Salt and pepper to taste
- Spring onions (chopped, for garnish)
Instructions:
1. Marinate and Fry the Chicken:
- In a bowl, mix the chicken pieces with cornflour, all-purpose flour, ginger-garlic paste, soy sauce, red chili powder, and salt.
- Ensure the chicken is well-coated and set aside for 15-20 minutes.
- Heat oil in a pan or wok over medium heat.
- Fry the chicken pieces until golden brown and crispy. Remove and drain on paper towels.
2. Prepare the Sauce:
- In a separate pan, heat 2 tbsp of oil.
- Add chopped garlic, ginger, and green chilies. Sauté for a minute until fragrant.
- Add diced onions and bell peppers. Stir-fry on high heat for 2-3 minutes, keeping them slightly crunchy.
- Pour in soy sauce, red chili sauce, green chili sauce, tomato ketchup, vinegar, and sugar. Mix well.
- Add the cornflour slurry and water (or chicken stock). Stir continuously until the sauce thickens.
3. Combine Chicken and Sauce:
- Add the fried chicken pieces to the sauce, tossing them well to coat evenly.
- Cook for another 2-3 minutes until the chicken is well-coated with the sauce and the flavors have melded.
4. Garnish and Serve:
- Garnish with chopped spring onions.
- Serve hot as an appetizer or with fried rice or noodles for a main course.
Enjoy your spicy and tangy Chicken Chilli!