Food Recipe by Home-Chef ForksandSpoons
250 gm chicken cubes
1 ½ teaspoon red chilli sauce (sweet & spicy, less spicy kind)
1 ½ teaspoon soya sauce
¼ teaspoon pepper
2 to 3 tablespoons corn flour
1½ to 2 tablespoons all-purpose flour (maida)
¼ teaspoon red chili powder or paprika or red chilli paste
1/8 teaspoon Salt or as needed
2 tbsps water
For the Sauce :
1 tablespoon soya sauce
2 tablespoons red chilli sauce
2 tablespoons tomato ketchup
½ teaspoon red chilli powder or paprika or red chili paste
¼ teaspoon pepper powder
¾ to 1 teaspoon vinegar
½ to 1 tsp sugar
2 to 3 tsp water
1½ tbsp oil
1 medium onion thinly sliced or cubed
1 tablespoon garlic fine chopped
¼ to ½ cup bell pepper (capsicum) – cubed
1 to 2 green chilies slit and deseeded
1 spring onion
1 to 3 tablespoon Spring onion greens for garnish
Add chicken in a bowl then add soya sauce, chilli sauce, pepper powder, red chili powder and 1 pinch of salt.
Then sprinkle corn flour & plain flour.
Add water just as needed to bind the flour with the chicken. If the mixture is dry add more water.
Set this aside.
Cube the onions & bell pepper. Separate the layers and slit green chilies.
Prepare the sauce in a bowl. Add soya sauce, chili sauce, tomato ketchup, red chili powder, vinegar and sugar to a bowl. Pour 2 tbsps of water and mix well. Set this aside as well.
Heat oil and add the chicken cubes one by one without crowding the pan.
Fry on a medium high heat until crisp, golden and evenly cooked from inside.
For extra crisp you can refry in hot oil.
Heat 1½ tbsp oil in a wok or pan on a high flame.
Add garlic & fry for about a min.
Then add onions, capsicum, spring onions and green chilies.
Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.
Pour the sauces. Let the sauces bubble up well & slightly thicken.
Then add the fried chicken, Mix well. Saute chilli chicken on a high flame for 1 minute.
Toss until the chicken is coated well with sauce. Garnish with spring onions.
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