Chilli Chicken

FOR 3 PEOPLE

TO FRY CHICKEN

• 0.5 lbs chicken
• 1.5 tsp red chilli sauce (sweet and spicy)
• 1.5 tsp soya sauce
• 0.25 tsp pepper
• 0.25 tsp kashmiri red chilli
• 0.25 tsp sea salt
• 2-3 tbsp corn flour
• 1.5-2 tbsp plain flour
• 1 egg white
• .25 cup oil for frying

FOR CHILLI SAUCE

• 1 tbsp soya sauce
• 2 tbsp red chilli sauce (sweet and spicy)
• 2 tbsp tomato ketchup
• 0.5 tsp kashmiri chilli
• 0.25 tsp ground pepper
• 1.5-2 tsp vinegar
• 0.5-1 tsp sugar
• 2-3 tbsp water

OTHER

• 1.5 tablespoons oil
• 1 medium onion finely slices
• 1 tbsp garlic finely chopped
• 0.5 cup capsicum cubed
• 2 green chillies seeded
• 1 spring onion chopped
• 2 spring onions to garnish

METHOD

• Cube chicken into 1.5 inch pieces
• add the ingredients above in ‘to fry chicken’ unto plain flour
• add egg white and water only to bind the chicken- if it feels too dry, add more egg white or sprinkle water
• leave aside (sometimes also ok to leave overnight)
• cube onions capsicum and slice chillies
• prepare sauce mixing all ingredients in a bowl. Mix well and keep aside

• Now
• fry chicken. In a pan, heat 1inch deep oil and make it hot. Add chicken one piece by piece. Don’t crowd the pan
• Fry until nicely golden and cooked from inside. Do not over cook as it will become dry
• when chicken is cooked bubbles in the oil will reduce
• remove chicken to a tissue or wire rack

• heat oil in a pan
• add garlic and fry for a min
• add the vegetables- onions capsicum spring onion green chillies
• fry until slightly soft but must remain crunchy
• our the sauce and cook until it bubbles. Taste to check and add more spice if needed
• Taste a chicken piece and do the same
• Add the chicken to the sauce and cook for 1 min on high flame. Add some pepper on top
• Garnish with greens

Serve immediately with rice or noodles