Chilli Chicken Dry
A flavorful starter consisting of crispy fried chicken pieces tossed in a spicy, tangy sauce with bell peppers and onions.
Ingredients
- 200 grams boneless chicken, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornflour
- 1 tablespoon all-purpose flour
- 1 egg white
- Salt and pepper to taste
- Oil for frying
- 1 tablespoon oil
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 3 green chilies, slit
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 teaspoon cornflour mixed with 2 tablespoons water (cornflour slurry)
- Salt to taste
- Spring onions for garnish
For the Sauce:
Instructions
- In a bowl, combine the chicken pieces with soy sauce, cornflour, all-purpose flour, egg white, salt, and pepper.
- Mix well to coat the chicken evenly and let it marinate for 10-15 minutes.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add the marinated chicken pieces in batches and fry until golden brown and crispy.
- Remove and drain excess oil on a paper towel.
- In a separate pan, heat 1 tablespoon of oil.
- Add the sliced onions, bell peppers, and green chilies. Sauté for 2-3 minutes until they are slightly tender but still crisp.
- Add soy sauce, chili sauce, tomato ketchup, vinegar, and sugar. Stir well to combine.
- Add the cornflour slurry to thicken the sauce. Cook for another 2 minutes until the sauce reaches the desired consistency.
- Add the fried chicken pieces to the sauce. Toss well to coat the chicken evenly with the sauce.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Garnish with chopped spring onions.
- Serve hot as a starter or appetizer.
Note
- Adjust the spice levels according to your preference. For a milder version, reduce the amount of green chilies and chili sauce.