DRY CHILLI CHICKEN

 INGREDIENTS:

•  500gm boneless chicken pieces, cut into small cubes
•  2 onion, cut into cubes
•  2 no of a Green capsicum / bell pepper, cut into cubes
•  1 tbsp ginger garlic paste (for marinating)
•  2 tbsp soya sauce
•  1/4tsp white vinegar
•  1 tbsp green chili sauce
•  2 tbsp Tomato Ketchup
•  1 tsp freshly ground black pepper
•  2-3 green chilies, slit (we used the large red chilies that have lesser heat).
•  1 tsp dry red chili flakes or Kashmiri chili powder, for the red  color
•  1 tbsp minced garlic
•  2 tbsp corn flour
•  4 tbsp all-purpose flour or Maida
•  1 pinch Ajinomonto / China Salt (for mixing)
•  1 egg (optional)
•  Salt to taste
•  A pinch of sugar (optional)
•  Oil
•  Coriander Leaves / Spring Onion for garnish

PROCEDURE:

•  First wash all the chicken pieces properly. Drain all the water.
•  Marinate the chicken in 1/2 tbsp soya sauce, 1tsp Vinegar, Egg, salt, pepper, Maida, Corn flour, Ginger-garlic paste and half the green chili sauce for at least 30 mins. Leave it for an hour or two if you have the time.
•  Make a tight batter, water from the chicken is enough for mixing, add water only if necessary.
•  Heat a shallow pan with about 3-4 cup oil and lightly fry the chicken pieces until golden brown. Set aside. Drain excess oil using a paper towel and keep the fried pieces aside.
•  Now some part of that oil up to requirement and add chopped garlic and the chilies and flakes and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (2-3 mins).
•  Add Soya Sauce and mix well.
•  Add Tomato Ketchup & Chili sauce to that mix and stir well.
•  Top off with the fried chicken and the remaining quantities of ingredients used to marinate (salt, sugar, ajinomonto and pepper).
•  Stir all the ingredients until well combined and fry for another 4-5 mins. Garnish with some chopped spring onions or fresh cut Coriander Leaves & serve hot.                                                  
  
                                                          DRY CHILLI CHICKEN