Boneless Chilli Chicken

PREPARATION

For the Stir Fry:

1 ½ tablespoon Vegetable oil or sunflower

3-4 Green chillies

1 teaspoon finely chopped Garlic

1 teaspoon finely chopped Ginger

3 medium Onions cut into 1 inch squares, approx 1.5 cups

1 medium green Capsicum cut into 1 inch squares, approx 1 cup

2 tablespoon finely chopped Spring onions (green part only)

PREPARATION METHOD-

1. Combine the flour, cornstarch, ginger, garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder, and egg in a big bowl. Then add the chicken. Set aside for between 15 and 60 minutes.

2. In a deep pan or kadhai, heat oil for deep frying to a depth of 34 inches. Add the chicken pieces to the oil once it is heated enough (about 350 F), and deep fry for 5–6 minutes, rotating once or twice, until golden brown on both sides. Remove the chicken pieces and place them on a tray covered in tissue to soak up any leftover oil.

3. While waiting, combine the sauce's materials (soy sauce, chilli sauce, tomato ketchup, chilli powder, and vinegar) with 1/4 cup water in a bowl and leave away.

4. Heat 1.5 teaspoons of oil in another pan or kadhai and add the ginger, garlic, and green chilies. Add the cubed onions after about a minute of sautéing. Add the chicken and capsicum to the stir-fry and cook for an additional 2 to 3 minutes on high. Combine and heat for two minutes. This aids in the smokey taste of the capsicum transferring to the chicken.

5. On high heat, add the sauce to the chicken and toss thoroughly until the chicken is thoroughly coated. After a few minutes of stirring, turn off the heat. Add spring onions to the top and serve right away!

Also read: How to prepare Chicken Tikka Masala

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