Make Restaurant-Style Chilli Chicken at Home

Ingredients

• For marinade:

  500 gms Boneless Chickendiced
• 4 tbsp cornflour
• 1 tbsp all-purpose flour
• 1 tbsp Soy Sauce
• ½ tsp chilli sauce
• 1 tsp ginger garlic paste
• ½ tsp red chilli powder
• Salt and pepperto taste

• For stir-fry:

  1 Large oniondiced into cubes
• 1 medium capsicumdiced into cubes
• 1-2 green chilliesfinely chopped
• 1½ tbsp ginger garlic paste
• 2 tbsp Soy Sauce
• 2 tsp Tomato ketchup
• 1 tsp Vinegar
• 1 tsp red chilli sauce
• ½ tsp red chilli powder
• 2 tsp water+ 2 tbsp cornflour slurry
• Salt and oilas needed

Let’s cook

1. In a large bowl, add all the marinade ingredients and mix well. Let the marinated chicken rest for at least 30 minutes. In another small bowl, mix soy sauce, ketchup, chilli sauce, red chilli powder, vinegar and cornflour slurry well and keep it aside.

2. In a wide pan, heat the oil and drop a small portion of the marinade to test. If the marinade floats up with bubbles around, the oil is ready. Add the marinated chicken pieces into the oil and cook on medium-high flame until crispy, golden brown. Drain the chicken and remove the excess oil with kitchen tissue.

3. In a shallow pan, heat about 2 tbsp oil and add ginger-garlic paste and green chillies. Sauté for about 30 seconds and then add diced onion and capsicum. Sauté for another minute until slightly crispy.

4. Once the vegetables are sautéed, add the sauce mixture and stir until mixed. Then add the fried chicken chunks and cook until the sauce becomes thick and coats the chunks. Add salt as needed, stir and switch off the flame.

5. Garnish with finely chopped spring onion and serve hot.