Chili Chicken - Indo- Chinese style ;)

Don't think this dish requires any introduction! :)

You need:

Boneless chicken - 250 grams ( cut into 1/2 inch thick strips)

Corn starch - 1Tbsp

Black pepper

Egg- 1 no.

Thick soy sauce - 2 Tbsp approx.

Garlic - 2 tsp (fine chopped)

Green Chili - 3-4 (slit and de-seeded)

Onion - 1/2 medium size (square chunks)

Capsicum - 1/2 (square chunks)

Red chili-garlic sauce - 1 tsp

Vinegar - 2 Tbsp

Sugar - 1 pinch

1) Marinate the chicken with corn starch, salt, pepper, egg, soy sauce for 30 min. Deep fry on high. Remove when the chicken takes light brown color. Keep it aside. Important thing is to not cook the chicken completely while frying as we will cook it again with the sauce later.

2) Heat oil in a pan. Add chopped garlic, followed by green chili and onion. Stir it for 20- 30 sec and add then capsicum. Stir again and add dark soy sauce, chili- garlic sauce and a little water to make it moist. Quickly add the chicken, corn starch dissolved in 2 tbsp of water, salt and vinegar. Add a pinch of sugar and give it a quick stir.

3) Remove from heat once you get the desired consistency and garnish with chopped green ends of spring onions.

* Using chicken thigh piece is recommended in this dish since thigh pieces remain tender/ succulent even after frying or cooking.

** Add more water in the end to make chili chicken with gravy

*** Always cook on high flame to get restaurant taste and texture.