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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.

 

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