Chindian Chilli chicken

INGREDIENTS

• 250 grams of boneless chicken pieces, cubed

For batter:

• ½ cup of plain flour (maida)
• ¼ cup of cornflour or cornstarch
• 1 tsp of ginger garlic paste
• ¼ tsp of chilli powder
• 1 tsp of soya sauce
• ½ tsp of black pepper powder

For stir-frying:

• 1 tbsp of oil
• 1 cup of cubed onions
• ½ cup of cubed capsicum (bell pepper)
• 2-3 green chillies, slit
• 1 tsp of crushed garlic
• 1 tsp of grated ginger
• 1 tsp of tomato ketchup
• 1 tsp of vinegar or lime juice
• 2 tbsp of minced spring onions or coriander leaves for garnish (optional)

INSTRUCTIONS

1. Clean and cut the chicken pieces into bite-sized cubes
2. Prepare the rest of the ingredients and keep it ready
3. Mix all the ingredients for the batter and add enough water to make a thick batter (pancake consistency)
4. Add the chicken pieces to this
5. Heat oil for deep frying
6. When the oil is smoking hot, add the chicken pieces thoroughly coated in the batter
7. Fry on medium heat until golden brown
8. Drain and set aside
9. Proceed with the next batch until all the chicken is fried
10. Drain and set aside
11. Heat oil and add the onions, ginger, garlic, and green chillies
12. Saute until the onions turn transparent and soft
13. Then add the soya sauce, vinegar or lemon juice, and tomato ketchup
14. Saute for 2 more minutes
15. Then add the fried chicken pieces and capsicum
16. Sprinkle some water and cover the pan
17. Cook on very low heat for 4-5 mins or until the ingredients come together nicely
18. Uncover, give everything a good mix, check for salt and add more if needed, and remove from heat
19. Garnish with spring onions or coriander leaves
20. Serve hot as an appetizer or side dish with fried rice or noodles

Note: I find the salt from the sauces sufficient but if needed, salt can be added as mentioned in the recipe.