Chilli Chicken

Well, I finally ended up making chilli chicken some time back. Here is the recipe that I used. 

One could tweak this a little and get a different taste (will post another recipe for that)

Ingredients

• Boneless chicken, cut into pieces of 1 inch. - 1/2 kilograms
• Onions (medium sized) - 3
•  Capsicum -3
• Vegetable oil
• Ginger, garlic, green chilli
• Soya sauce,
• Tomato sauce
• Vinegar
• A bit of turmeric
• Salt as per taste
• Sugar/honey
• Egg - 1
• Corn flour- 3 tbsp

Method of Preparation

Wash the chicken pieces well and cut them into small pieces of 1 inch each.

Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 2 garlic beads (finely chopped and crushed) and 1 inch ginger (finely chopped and crushed), and enough salt (a bit of turmeric can also be added, though that is not necessary at all).
Beat an egg and pour it over the chicken pieces. To this add 1 tbsp of corn flour and mix well. Allow it to stand for 4 hours.

After four hours, take the chicken pieces and keep the excess liquid in a separate container.

Heat oil in a pan and fry the chicken pieces till they are golden brown. Keep the fried pieces separately.

In the left over oil fry the green chilies, chopped onion and chopped capsicum slightly till they become tender.

Pour the excess liquid (from the marinate) stored earlier. Stir continuously.

Add the chicken pieces.

Pour  1 tbsp of tomato sauce, ½ tsp sugar, salt according to taste and keep stirring.

Take a tsp of corn flour and mix well with water and pour over the mixture and cook on low flame for two minutes, while stirring continuously. If desired one can add ajinamoto (I didn’t).

Stir well and serve hot.