Chilli Chicken

A spicy and slightly sour, crispy Indo-Chinese appetizer made with boneless chicken

serves 3-4 people

Ingredients:

For chicken-

500g chicken (boneless thigh fillet cut into medium pieces)

1 tbsp corn flour

1 tbsp plain flour

1 tsp crushed garlic

1 tsp Ajino-moto/Chinese salt/flavour enhancer

1 tsp red chilli powder

1 tsp salt

1 tsp soya sauce

1 egg white

Oil for deep frying

For the sauce-

2 tsp garlic (finely chopped)

8-10 spring onions (separate the greens and whites as in the picture)

3-4 tsp crushed green chillies (variate the quantity according to your preference)

1 cup mixed bell peppers (cut into cubes)

½ cup red onion (cut the onion into quarter and separate the layers)

2 tbsp sesame oil (best for Indo-Chinese dishes or use any other oil if not available)

1 tsp sesame seeds

1 tsp ajinomoto

1 tsp soya sauce

½ tsp vinegar

1 tsp chilli garlic sauce (optional)

Salt to taste

1 tbsp cornflour (dissolve in ¼ cup water)

Method:

Marinate chicken with all the ingredients in this chicken and leave aside for half an hour.

Heat oil in a round deep pan for frying chicken. When the oil is hot, add some pieces of chicken. Start with high flame. When the chicken pieces get a brown coating, turn the pieces. When the pieces are brown from both sides, keep the flame low medium and continue frying for about 8-9 mins. Now switch the flame high for a minute again and then take the pieces out. This process will keep the chicken pieces juicy and tender from inside, yet crispy from the outside. Fry the rest of the pieces similarly in batches.

For the sauce:

In a wok, heat oil and add sesame seeds. Saute garlic and the white part of spring onions and crushed green chillies.

Keep the flame high and add soya sauce, ajinomto, vinegar, salt and chilli garlic sauce. Add 1 cup water and Simmer for a minute or two.

Add the peppers and onions. Mix in and add the fried chicken pieces. Mix in properly and then When all the ingredients are blended in properly, switch off the flame. Finally mix in the green part of the spring onions.

These measurements will give a semi dry consistency. If you wish to make it more saucy add more water and proportionately increase the quantity of the dissolved cornflour.