One of my favourite Indochineese recepie is Chicken Chilli..  I have tried to make it the restaurant way.. juicy and yummy. Every time I make this I never got the same taste like in restaurant but this time finally I succeeded in making a perfect recepie. I havent used ajinomoto or Chineese salt in this recepie , still it tastes better.

Preparation time: 15 mins

Cooking time: 20 mins

Serves: 3

INGREDIENTS:

• Boneless chicken : 250 gm
• Eggs: 1
• Corn flour: 2 tbsp
• Maida / all purpose flour: 1 tbsp
• Black pepper powder: 2 tsp
• Red chilli powder: 1 tsp
• Salt: for taste
• Onions: 1 cubed
• Capsicum: 1 chopped
• Garlic : 1 tsp finely chopped
• Ginger: 1 tsp finely chopped
• Spring onion whites: 3 chopped
• Spring onion leaves: 2 tbsp finely chopped
• Green chilli sauce: 1 tbsp
• Soyasauce: 1 tbsp
• Olive oil / vegetable oil: 1/2 cup

PREPARATION:

• Marinate chicken pieces with 1 tsp black pepper powder, 1 tsp chilli powder, egg and salt. Mix well and keep covered for 15 mins.
• Heat oil in a wok. Add corn flour and maida to the marinated chicken and mix.
• Deep fry the chicken pieces till they turn golden in color. Drain and keep aside.
• In another wok add 2 tbsp oil ,add chopped ginger and garlic and saute for few seconds.
• Add cubed onions and spring onion whites. Saute on medium to high flame for 2 mins.
• Now add chopped capsicum and toss for 2 to 3 mins.
• Add salt, black pepper powder and give it a toss.
• Add green chilli sauce and soya sauce and mix.
• Add 1 tbsp corn flour to 1/2 cup of water and mix and add this to the gravy.
• Let it heat for 2 mins.
• Now add the fried chicken pieces and mix well.
• Add finely chopped spring onion leaves and mix well.