Dry Chilli Chicken recipes

Ingredients

Ingredients For Marinade:

• 500 gram boneless chicken pieces
• ¼ Cup cornflour (cornstarch)
• ¼ Cup all-purpose flour (maida)
• 1 tablespoon soy sauce
• Salt and black pepper to taste
• 1 tablespoon ginger-garlic paste
• 1 egg

Other Ingredients:

• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• 1 Cup diced onion
• 1 Cup diced capsicum
• 1 green chili, chopped
• 1 tablespoon white vinegar
• 1 tablespoon soy sauce
• 2 tablespoon red chili sauce
• ¼ Cup cornflour (cornstarch)
• 1 Cup water
• Oil for deep frying + for cooking
• Salt to taste

Ingredients For Garnish:

• 1 tablespoon white sesame seeds
• 1 tablespoon spring onion greens

Instructions

Marinate Chicken:

• To marinate the chicken first clean, wash and pat dry chicken pieces.
• Combine all the marinade ingredients along with chicken pieces. Rub marinade over the chicken pieces to coat each piece evenly with the marinade. Cover the bowl with a cling foil and keep in the fridge for at least 1 hour.

Fry Marinated Chicken:

• Heat oil in a frying pan over medium flame. Shallow or deep-fry marinated chicken pieces in small batches till crisp and golden from outside. Drain fried chicken in a plate lined with absorbent paper.

Prepare Sauce:

• Heat 2 tablespoons of oil in wok, throw in chopped ginger, garlic, green chili, and diced onion. Stir for a minute but do not brown the onion or garlic.
• Add capsicum, vinegar, sauces and salt. Sauté for 2 – 3 minutes over high heat.
• Combine cornflour with water and add to the pan. Mix nicely and simmer till sauce thickens.
• Add the fried chicken pieces and mix nicely.
• Sprinkle sesame seeds and spring onion greens. Simmer chicken over low heat for 2 – 3 minutes. Turn off the heat.
• Garnish with spring onion greens and serve hot with fried rice or garlic noodles.