chicken chilly dry recipe

A lip smacking spicy Chinese starter ....Basically its a Chinese cuisine but tossed in an Indian style,. as we add some Indian ingredients to make it tastier. I simply crave on odd days for chicken chilly as its one of my most favorite dish from my list of awesome food. There are few restaurants which serves best chicken chilly dry but some how i feel dehydrated because of the amount of MSG they use, instead i prefer home cooked. 

INGREDIENTS:

500 gms Boneless chicken cut into fingers

6-8 green chillies chopped

2 and 1/2 tbsp cornflour/corn starch
2 tbsp all purpose flour ( maida)

½ tsp black pepper freshly crushed

1 egg

3 tbsp dark soya sauce

2 tbsp red chilli sauce

1 tbsp vinegar

Salt as per taste

10-12 cloves garlic finely chopped

2 onions finely chopped
pinch of sugar 

2 green capsicum finely chopped into thick strips

1/2 cup Chicken stock

Oil for frying and for preparation as well

METHOD:

1. Marinate chicken pieces by adding salt, black pepper, 1 tbsp soya sauce & keep aside for half an hour. Just before deep frying the chicken add egg & 2 tbsp cornflour, 2 tbsp all purpose flour (maida)  mix everything well .Heat sufficient oil & deep  fry chicken pieces  till its golden. Drain & keep aside.
2. Now in another wok , heat oil & add garlic, fry for some time. Add green chillies & continue to sauté. Add onions & fry for a minute or two, now add dark soya sauce , vinegar,  red chilli sauce , salt , pinch of sugar & stir. Blend the 1/2 tbsp cornflour in the chicken stock,  Add blended cornflour & mix, boil it for a minute, Now add fried chicken pieces & green capsicum to the wok & toss., here the starter is ready. serve immediately . If in case you want gravy add some more stock & bring  to a boil. ( Recipe by zulekha Arafat )

       
NOTE: 

• Corflour that you add duirng the time, when you saute the sauces, make sure its just 1/2 tbsp, as the purpose here of adding cornflour is to make chicken chilly dry where the saute sauces just sticks to the chicken to give that extra much added flavor to the dish , and not look like a full fledged gravy .
• You can add very thickly chopped onions instead of finely chopped, that totally depends on you, I make both the ways,as both the ways are just perfectly fine.

PREPARATION TIME: 20- 25 Minutes.

                     SERVES: 4 Persons.