Call it Chinese food adapted to Indian tastes, or the merger of Chinese ingredients like soy sauce and vinegar with garlic, ginger, and chiles. Chilli Chicken is one of the most popular dishes in the Indo-Chinese cuisine.
Following is my version of the Chilli Chicken.
Recipe
Region/ cuisine: Indo-Chinese
Ingredients: - 250 gms boneless chicken, 5-6 dried red chilies, 3 tbsp oil, 1 egg,
2 tbsp cornflour, 1/2 tsp soy sauce, 1 tsp pepper powder, diced onion and capsicum, 2 green chilies (slit), 5 garlic cloves(diced), salt as per taste
Process:-
Add a cup of water and bring it to a boil. Add 5-6 dried red chilies and cook for 5 min.
Cool it and add the chilies in a blender and grind it into a smooth paste.
In a pan add 2 tbsp oil and add the red chili paste. Cook till the oil separates from the chili paste.
In a separate bowl beat 1 egg. Add salt, pepper powder, and 2 tbsp cornflour, 1/2 tsp soy sauce and mix well.
Add the boneless chicken and coat it well.
Deep fry the chicken and keep it aside.
In a wok/ pan add some oil. Add the chili paste and garlic, and sauté it for a minute(can add a tbsp of water if it turns dry).
Add diced onion, capsicum, slit green chilies, salt as per taste, and give it a toss.
Add the fried chicken and mix it well.
You can also add some cornflour-water slurry to get some thick gravy.
Chicken Chilli is ready to serve.
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