Restaurant Style Chili Chicken | Dry Chicken Chilli Recipe

Chili Chicken

Ingredients

 To marinate

• Chicken - 500g
• salt as needed
• Ginger garlic paste - 2 tsp
• Kashmiri chilli powder - 1 tsp
• Pepper powder - 1/2 tsp
• Vinegar - 1tsp
• Soya sauce 1 tsp
• Egg white - 1
• Corn flour - 4 tbs

 For sauce

• Soya sauce 2 tbs
• Red chilli sauce 1 tbs
• Tomato sauce 2 tbs
• Pepper powder 1/4 tsp
• Kasmiri chilli powder 1 tsp
• Vinegar 1tsp
• Water 3 tbs
• Onion 2 medium (150g)
• Capsicum 1 (75g)
• Green chilli - 6
• Ginger 8g
• Garlic 15g
• Sugar 1 tsp
• Spring onion

 Method

• Cut chicken into small cubes/strips
• Cut the onion and capsicum into 3cm cubes
• Finely chop the ginger, garlic, green chilli and spring onion  
• Mix together soya sauce, red chilli sauce, tomato sauce, vinegar, pepper, red chilli powder and water and keep ready
• Marinate chicken with all the ingredients other than corn flour
• Rest the chicken for 30 minutes
• After 30 minutes add corn flour and combine well
• Deep fry in hot oil
• Do not over fry the chicken
• Drain and keep ready
• Heat 3 tbs oil in a kadai/wok
• Keep the flame high
• Stir and cook for the cubed onions for 2 minutes
• Then add capsicum, ginger, green chilli and spring onion white
• Stir and cook for 2 minutes
• Add garlic and stir for 2 minutes
• Add sugar and stir well
• Now add the sauce mix and bring it to boil
• Add the fried chicken and stir for 2 minutes
• Finally add spring onion green 
• Delicious chilli chicken is ready
• Serve hot