Chili Chicken (Indo-chinese style)🍗 🐓

Siji Varghese

Apr 19, 2021

2 min read

Ingredients

1 kg of chicken breast or boneless chicken cubbed , cleaned and drained completely
1 and a half of large onion 🧅 cubbed or sliced
2 capsicum 🫑 cubbed
3 or 4 green chilis slit
5 large pods of garlic sliced
3 tablespoons of spring onion chopped for garnish

Red chili sauce 2 tablespoons
Soya sauce 2 tablespoons
Ketchup 1 tablespoon
Pepper powder 1 teaspoon (preparing for mild spicy Chilli Chicken,can adjust according to your desired spice )
Red chili powder (paprika)1teaspoon
Salt as needed
1 egg white
Corn starch 2 tablespoons
All purpose flour 2 tablespoons

(Mix all this together in a bowl and keep it aside )

Marinate the chicken with red chili sauce, tomato ketchup, soya sauce, pepper powder, chili powder, salt , egg white, corn starch and all purpose flour
Lets sit the marinated chicken for overnight in a refrigerator or if you want to to use it immediately, can marinate for an hour.
Deep fry the marinated chicken in a hot oil by adding the chicken cubes one by one without crowding the pan
Donot over fry the chicken can tends to turn hard
If you want extra crispy chicken, after you fry the entire chicken, refry it in the same oil
keep the fried chicken aside
Heat 2 spoons of the same oil used to fry chicken in a pan or wok.
Add garlic and fry for 2 minutes
After garlic becomes soft, add cubed onions and capsicum and salute for 2 to 3 minutes.
Veggies should be crunchy.
Add the prepared chili chicken sauce into the veggies. Let the sauces bubbles up well. Taste the sauce and add spice or salt or sauce if you needed to.
Finally add the fried chicken into the pan .Toss a minute until the chicken is coated with sauce.
Garnish it with some chopped spring onion and serve it hot.