Chilli Chicken Dry

About this recipe

Chilli Chicken Dry is a mouth-watering Indo-Chinese dish that combines tender pieces of chicken with a flavorful mix of spices and vegetables. Perfect as an appetizer or a main course, this dish is seasoned with ginger, garlic, and chili for a spicy punch. Crisp on the outside and juicy on the inside, this recipe will add a delightful zing to your dining experience.

Ingredients

• 500 grams boneless chicken, cut into bite-sized pieces
• 2 tablespoons cornflour
• 2 tablespoons all-purpose flour
• 1 teaspoon ginger-garlic paste
• 1 tablespoon soy sauce
• 1 teaspoon red chili powder
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon salt
• 2 tablespoons oil for frying
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 3 garlic cloves, finely chopped
• 2 green chilies, slit
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon red chili flakes
• Fresh coriander leaves for garnishing

Directions

1. 1

   Combine chicken, cornflour, all-purpose flour, ginger-garlic paste, 1 tablespoon soy sauce, red chili powder, black pepper, and salt in a bowl. Mix well to coat evenly. Marinate for at least 15 minutes.

2. 2

   Heat oil in a pan over medium heat. Fry the chicken in batches until golden brown and cooked through. Remove and drain on paper towels.

3. 3

   In a separate pan, heat 2 tablespoons of oil. Sauté garlic and green chilies until fragrant.

4. 4

   Add onions and bell pepper, stir-frying on high heat until slightly cooked but crunchy.

5. 5

   Mix tomato ketchup, 1 tablespoon soy sauce, vinegar, sugar, and red chili flakes in a bowl.

6. 6

   Add the sauce mixture to the pan, stirring well with vegetables.

7. 7

   Add fried chicken, tossing to coat with sauce. Cook for 2-3 minutes.

8. 8

   Garnish with coriander leaves and serve hot.