Chilli Chicken Dry

Here is the lip-smacking Chilli Chicken which is one of the famous starter varieties among the Indo-Chinese cuisine. Give it a try and relish.



Ingredients


Boneless chicken -500 gm
Soya sauce -2 tbsp
Tomato sauce – 1 tbsp
Ginger garlic paste – 2 tsp
Egg - ½ the liquid from one egg
Corn flour – 2 tbsp
All purpose flour -1 tbsp
White or black pepper powder – to taste
Salt - to taste
Onion – ½ cut into strips
Capsicum- ½ cut into strips
Green chillies – 2
Spring onion – 1 ( chopped)
Oil – for frying

Directions

Marinate the chicken with 1 tbsp of soya sauce, ½ tbsp of tomato sauce, corn flour, all purpose flour, salt, egg , white or black pepper powder and ginger garlic paste for 1 hour.

Heat oil in a kadai and deep fry the marinated chicken pieces to golden brown in medium flame (High heat will turn to brown outside of the chicken too quickly while leaving the inside less done).

Now in a separate pan, heat 1 tbsp oil; add capsicum, onion and green chillies and sauté those till onion become translucent.

After that add fried chicken, remaining soya sauce, tomato sauce, little salt and pepper powder.

Give a quick toss on high flame till the sauces coats the chicken well. Garnish with chopped spring onion.

Here your chilli chicken is ready to serve.

Note:

You can very well increase or decrease sauces, pepper powder and salt amount according to your taste buds.

Soya sauce already have salt, be careful while adding salt

If you want more spice you can use green chilli sauce during final toss.