Chicken Chilli Dry

Name: Chicken Chilli Dry
Total time: 1500 s
Yield: 6-8 servings
Cuisine: Pakistani
Ingredients: For Chicken Marinade; 500 gm Chicken thighs stirp; 2 tbsp Cornflour; 1/2 tsp Salt or to taste; 2 tbsp Oil; For Chilli Dry:; 2 tbsp garlic cloves chopped; 5 red chilli bottom; 2 tsp Soy sauce; 2 tsp Lemon juice(or vinegar); 1 large bell pepper; 3 green peppers; 1/2 tsp salt; 1/2 tsp black pepper; Oil for frying

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Ingredients

25 minutes

6-8 servings

For Chicken Marinade
500 gmChicken thighs stirp
2 tbspCornflour
1/2 tspSalt or to taste
2 tbspOil
For Chilli Dry:
2 tbspgarlic cloves chopped
5red chilli bottom
2 tspSoy sauce
2 tspLemon juice(or vinegar)
1large bell pepper
3green peppers
1/2 tspsalt
1/2 tspblack pepper
Oil for frying

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Steps

25 minutes

1

Cut bell pepper, green pepper into strips.
2

Mince 5 cloves of garlic.
Cut chicken thighs into strips.
3

Add chicken to a bowl and add oil, cornflour, salt coat the chicken well. Keep it for 20-30 minutes on room temperatures.
4

Heat a oil and deep fry chicken strips then golden brown
5

Take the chicken out and set aside.
In the same wok add 2tbsp oil and minced garlic saute it for 1-2 minutes so raw taste of garlic goes away.
6

Add green pepper and stir it for a minute, then add bell pepper,red chilli bottom stir it for another minute.
7

Add chicken, sauce, white vinegar, black pepper, salt and stir everything together on high heat before removing it from the wok.
Serve with noodles.