CHILLI CHICKEN DRY | EASY

INGREDIENTS

for the batter:

• Oil for Frying
• 500 grams boneless Chicken Thighs (cut into 3/4 inch pieces)
• 3 tablespoons all purpose flour (or Maida)
• 3 tablespoons cornflour
• 1/2 teaspoon Ginger Garlic Paste
• 1 tablespoon soy sauce
• 1 tablespoon Chilli Sauce
• 1/2 teaspoon Chilli Powder
• 1/2 teaspoon Pepper Powder
• 1 egg

for the stir fry:

• 1 1/2 tablespoons Oil
• 3-4 Green Chillies (slit lengthwise)
• 1 teaspoon finely chopped Garlic
• 1 teaspoon finely chopped Ginger
• 2-3 Spring Onions (finely chopped)
• 3 large Onions (cut into 1 inch squares)
• 1 large Capsicum (cut into 1 inch squares)
• 2 tablespoons soy sauce
• 1 tablespoon Chilli Sauce
• 2 tablespoons Tomato Ketchup
• 1/2 teaspoon Chilli Powder
• 1 teaspoon vinegar

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INSTRUCTIONS

1. In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
2. Heat oil for deep frying in a deep pan or kadhai. Once the oil is hot enough, start adding the chicken pieces and deep fry for 5-8 minutes till golden brown. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
3. In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the white part of the spring onions, reserving the green parts for sprinkling on top later.
4. Cook the spring onions for a quick minute and add the capsicum and fried chicken. Toss together and cover and cook on medium flame for 2 minutes.
5. In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 2 tablespoons water. Add the sauces to the chicken on high heat and toss well till the sauce coats the chicken. Toss everything for a minute or two and switch off the flame. Top with the green part of the spring onions and serve immediately!