Fresh ginger, garlic and green chilli paste-One Tablespoons
Egg-One Piece
Cornflour-Half Cup
Oil for frying
Water
How To Prepare Chili Chicken
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Marinate the washed chicken pieces with salt, red chilli powder, black pepper powder, 2 Tablespoons of soy sauce, vinegar, ginger-garlic and green chilli paste and mix well and let it rest for at least 1 hour.
In a mixing bowl, add the remaining soy sauce, ketchup, chilli sauce and oyster sauce. Mix with a spoon.
In another bowl add 1 Tablespoon of cornflour and 3 Tablespoons of water. Mix very well and add this to the sauce mixture along with chopped green chillies. Mix well and let it rest for 20 minutes.
Add the remaining cornflour and an egg into the marinated chicken. Mix well with your hand.
Heat 2 cups of oil in a kadai / wok.
Gently drop the chicken pieces into the hot oil. Do not overcrowd the pan. At a time 7-8 will be good.
Fry them for 3-4 minutes. Fry rest of them in the same way.
Take them out in a tissue paper to absorb excess oil.
For the gravy, heat 2 Tablespoons of oil (in which we have fried the chicken) in another pan.
Saute chopped garlic for few seconds.
Then add white part of green onion and fry for few seconds.
Next, add onion and capsicums. Fry on high flame for 2 minutes.
Then add the sauce and cornflour mixture. Mix well for 2-3 minutes.
Add 4-5 Tablespoons of hot water and cook for a minute.
After that add the fried chicken and mix for a minute.
Sprinkle some salt and pinch of sugar for the seasoning. Mix well.
Lastly, add sesame oil mix well and turn off the heat.
