CHILLI CHICKEN

✅ Ingredients:

For the chicken:

• 500g boneless chicken (cut into bite-sized pieces)

• 2 tbsp cornflour (cornstarch)

• 2 tbsp all-purpose flour (maida)

• 1 egg (optional, for binding)

• 1 tsp ginger-garlic paste

• Salt and pepper to taste

• Oil for deep frying

For the sauce:

• 2 tbsp oil

• 1 tbsp finely chopped garlic

• 1 tbsp finely chopped ginger

• 2-3 green chilies (slit or chopped)

• 1 medium onion (cubed)

• 1 medium capsicum/bell pepper (cubed)

• 2 tbsp soy sauce

• 1 tbsp chili sauce (adjust to taste)

• 1 tbsp tomato ketchup

• 1 tsp vinegar

• 1 tsp sugar

• Salt to taste

• 2 tbsp water or chicken stock

• 1 tsp cornflour mixed with 2 tbsp water (slurry for thickening)

• Spring onions (chopped for garnish)

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👨‍🍳 Instructions:

1. Marinate and fry chicken:

• In a bowl, mix chicken pieces with cornflour, all-purpose flour, ginger-garlic paste, salt, pepper, and egg (if using).

• Coat evenly and let it rest for 15-20 minutes.

• Heat oil in a deep pan and deep-fry chicken until golden and crispy.

• Drain on paper towels.

2. Prepare the sauce:

• Heat 2 tbsp oil in a wok or pan.

• Add garlic, ginger, and green chilies; sauté until aromatic.

• Add onions and capsicum; stir-fry on high heat for 2-3 minutes (keep veggies crunchy).

• Add soy sauce, chili sauce, ketchup, vinegar, sugar, and salt; mix well.

• Pour water or chicken stock, bring to a simmer.

3. Thicken sauce and combine:

• Add the cornflour slurry and stir until the sauce thickens.

• Add fried chicken and toss well to coat with the sauce.

4. Garnish and serve:

• Garnish with chopped spring onions.

• Serve hot with fried rice or noodles.

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💡 Tips:

• For extra crispiness, double fry the chicken.

• Adjust chili sauce and green chilies according to spice preference.

• You can add sesame seeds or crushed black pepper for extra flavor.