Street Style Dry Chilli Chicken

Name: Street Style Dry Chilli Chicken
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 gms chicken with bones; 1 tbsp vinegar; 1 tsp garlic paste; 1 tbsp soya sauce; 1 pinch orange red food colour; 1/2 tsp salt; 1/2 tsp black pepper powder; 1 egg white; 2 tbsp cornflour; 1 tbsp maida; 1 tsp garlic minced; 1 tsp ginger minced; 1 large onion cubed and petals disintegrated; 1 capsicum cubed; 5-6 green chillies sliced diagonally; 1 tsp soya sauce; 1 tbsp Hot and Sweet Tomato Chilli Sauce; 1 tsp green chilli sauce; 1 tsp cornflour; To taste salt; 1/2 tsp ajinomoto; As needed oil for frying

Kumkum Chatterjee @cook_12055532

#cookpadindia
Chilli Chicken is a popular Indo-Chinese chicken preparation which is served as a starter or side dish alongwith main course.There are many variations of preparing this flavourful dish. It can be a dry preparation or gravy based.Here it is a dry preparation. Due to its popularity, chilli chicken is available in Indian roadside fast food joints and also popular in multi-cuisine restaurants as a dry starter or as a gravy based curry.
This popular Indo-Chinese dish is nothing but crispy and batter fried boneless or with bones chicken pieces, which are tossed in spicy Chinese sauces with cubed onion, capsicum, lots of chillies, garlic and black pepper.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

400 gmschicken with bones
For marination :
1 tbspvinegar
1 tspgarlic paste
1 tbspsoya sauce
1 pinchorange red food colour
1/2 tspsalt
1/2 tspblack pepper powder
1egg white
2 tbspcornflour
1 tbspmaida
For Stir Frying :
1 tspgarlic minced
1 tspginger minced
1large onion cubed and petals disintegrated
1capsicum cubed
5-6green chillies sliced diagonally
1 tspsoya sauce
1 tbspHot and Sweet Tomato Chilli Sauce
1 tspgreen chilli sauce
1 tspcornflour
To taste salt
1/2 tspajinomoto
As neededoil for frying

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Steps

45 minutes

1

Cut chicken into bite sized pieces.Clean,wash and pat dry.Marinate with the ingredients under marination except cornflour and maida.Set aside for 1 hour. Now add cornflour and maida and mix well.Heat oil in a pan or wok and deep fry the chicken in medium flame till well browned and crispy but soft inside.
2

Remove excess oil. In 2 tbsp oil sprinkle minced ginger and garlic. Fry till light brown. Add sliced green chillies and toss.Then add cubed onion and capsicum. Stir fry few minutes.Add the sauces and toss. Now add the chicken and stir fry.
3

Add 1 tsp cornflour to the leftover marinade,ajinomoto and pour over chicken.Toss till sauce coats chicken and it is dry.Serve hot as an appetizer or with pan fried noodles or Chinese fried rice in lunch or dinner.