Restaurant style Chilli Chicken in 45 minutes

Ingredients

Boneless Chicken – 500 grams (breast piece)

Onion – 2 big (1 Cubed and 1 chopped)

Capsicum – 2 tbsp (1 small, cubed)

Ginger – 1 tbsp

Garlic – 2 tbsp (7-8 cloves)

Green Chilly – 2 tbsp (7-8 sliced)

Spring onion – 3 tbsp

Oil – 2 tbsp

Soya Sauce – 3 tbsp

Tomato ketchup – 3 tbsp

Chilli paste – 1 tsp

Vinegar – 1 tsp

Salt – to taste

Sugar – 1tsp

Water

For chicken marination

Curd – 2 tbsp

Salt – 1 tbsp

Corn flour – 2 tbsp

All purpose flour (maida) – 1 tbsp

Pepper powder – 1tsp

Egg – 1

Soya Sauce – 2 tbsp

Vinegar – ½ tsp

Water – 1 tbsp

Method

Cut chicken into small pieces (cubes) and wash using salt and vinegar.

Soak chicken in curd and salt for 30-45 minutes. Wash and drain for 5 minutes.

Mix corn flour, All purpose flour, pepper powder, soya sauce, egg, vinegar, salt and water

Marinate chicken pieces and keep refrigerated for at least 30 minutes.

Heat oil and shallow fry chicken pieces. Each side for 3-4 minutes in medium flame.

Heat 2 tbsp of oil, add ginger and garlic. Saute for few seconds and add minced onion, saut for 1-2 minutes and add spring onion.

Add soya sauce, tomato ketchup, vinegar, sugar.

Then add green chilli, salt and little water.

Add fried chicken pieces and then cubed onion and capsicum. Mix and cook for 3-4 minutes.

Restaurant style chilli chicken is ready

Cooking time – 45 minutes.

Total time – 2 hours

Serving for 5-6 people.

Tsp – Teaspoon (5 grams)

Tbsp – Tablespoon (15 grams)

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