Chilli Chicken

Ingredients :

• 250 gm boneless chicken breast (cut into 1 inch cubes)
• Onion : 1 large sized cut in squares
• Capsicum : 1 large sized cut in squares
• Ginger-julienne : 1 tbsp
• garlic crushed and cut : 2 tbsp
• Green chilli : 2 or 3 cut lengthwise or as per taste
• Ajinomoto a pinch(optional)
• Corn flour : 2 tbsp
• Vinegar : 1 tsp
• Red Chilli Sauce : 1 tbsp or to taste
• Green Chilli Sauce : 1 tbsp or to taste (optional)
• Soya Sauce :  2 tsp or to taste
• Oil : 2 tblsp
• Salt to taste
• Spring Onion : 1/2 cup (chopped)

For marination:

• All Purpose Flour / Maida – 3 tbsp
• Corn Flour / Corn Starch – 3 tbsp
• 1 egg
• Salt a pinch
• Black pepper powder to taste taste
• Soya sauce 1 tsp
• Orange food colour 1/4 tsp (optional)
• Oil – as required for frying
• 
  

Method :

Marinate the chicken pieces in egg, salt, 2 tsp soya sauce, black pepper powder, orange food colour, all purpose flour and cornflour.

Mix well and refrigerate for 30 minutes.

Heat oil in a kadai/pan and fry the chicken pieces in batches for 4-5 minutes or until light golden.

Do not over fry otherwise the chicken will get hard.

Take them out on a absorbent paper

Heat oil in a pan, add chopped ginger garlic and sweat for 30 seconds.

Add onion and capsicum, fry on high heat until onions becomes transparent approx 1-2 mins .

Add green chillies, ajinomoto, green chilli sauce, red chilli sauce, tomato ketchup, Soya sauce, salt and fried chicken pieces.

Fry on medium heat for 3-4 minutes. Do not Overcook.

Make corn flour mixture in a bowl prepare a mixture with cornflour mixed with 3-4 tbsp water.

Add dissolved cornflour and Mix well cook till chicken chilli look glossy or shiny.

Add Spring onions mix well and turn off the heat.

Serve as a starter or with plain rice or fried rice , roti.

Note:- if you want gravy in this you can add 1 cup of hot water or chicken stock and further cook for 3-4 minutes.

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source ayeshacookery.com