Chicken diced, boneless (thighs or breast)- 1 lb or ½ kg (or 2 chicken breasts)
Ginger-Garlic paste- 1 tbsp
Corn starch- 2 tbsp
Egg white- 1 (or add 1 whole egg)
Ground black pepper- 1 tsp
Soy sauce- 1 tbsp
For frying chicken
Vegetable oil- enough for frying
Other ingredients
Sesame oil- 2tbsp
Dried red whole chilli chopped- 3 or 1 tsp dried chili flakes
Chopped ginger- 2 tsp
Chopped garlic- 2 tsp
Onion, diced-1
Green pepper, diced- 2
Green onions, chopped- 2 stalks
Ground black pepper- 1 tsp
Soy sauce, low sodium- 3 tbsp
Red Chilli sauce- 1 tsp (based on your spice level)
Tomato Ketchup (optional)- 3 tbsp
Sugar- a pinch
Water- ¼ cup
Corn starch- 2 tbsp corn starch mixed with 2 tbsp cold water
Cilantro, chopped- ¼ cup
Instructions
Combine chicken along with corn starch, ginger-garlic paste, egg, ground black pepper and soy sauce.
Heat a frying pan, add enough oil for frying the chicken.
Fry the chicken till golden in color.
Transfer to a plate lined with a paper towel, keep aside.
Place a wide pan or wok over medium heat.
Add sesame oil, when the oil gets hot add the dried red chilli, chopped ginger and garlic.
Saute, let the ginger and garlic turn golden in color.
Add the diced onion, diced green pepper and green onions.
Saute and let the veggies turn slightly soft. Do not over cook the veggies.
Add the soy sauce, ground pepper, red chilli sauce, tomato ketchup and a pinch of sugar.
Combine everything well.
Add the water and let it come to a boil.
Add the fried chicken, combine well with the veggies and the sauce.
Pour the corn starch mixed in water stirring well.
Combine well, let the gravy thicken.
Finish it off with chopped cilantro.
Remove the wok from the heat.
Serve along with plain basmati rice, fried rice or brown rice.
Notes
*Adjust the spice level according to your needs. *In Indo Chinese dishes, ajinomoto or MSG (monosodium glutamate) is added to enhance the taste. I avoid using this in my cooking. *In restaurants, red color will be added while making chili chicken. Hence this dish has a vibrant red color. I avoid adding colors to my dishes.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/chilli-chicken-easy-popular-indo-chinese-recipe/