Chilli Chicken Dry

Ingredients

• Boneless chicken, diced 350 g
• Egg, slightly beaten 1
• Corn flour (Cornstarch) ½ cup (120 g)
• Garlic paste ½ tsp (5 g)
• Ginger paste ½ tsp (5 g)
• Salt 1 tbsp or to taste
• Oil for deep frying
• Onions, thickly sliced 2 cups (300 g)
• Green chillies thickly sliced 2 tsp. Or to taste (remove seeds if too hot)
• Soy Sauce 1 tbsp (adjust according to strength)
• Vinegar 2 tbsp
• Green chillies, slit, for garnish

Preparation

• Mix together the chicken, egg, cornflour, garlic and ginger paste, 2 tsp salt, and enough water so that the chicken pieces are ‘coated’ with the batter. Leave thus about ½ an hour.

• Heat the oil and deep-fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper till required.

• Heat 2 tbsp. of the oil in a wok, add onions and stir-fry over high heat till they look ‘wet’.

• Add the green chillies and stir a few times, add the remaindered salt, soy sauce, vinegar, and the chicken.

• Mix well, and serve garnished with the green chillies.