Chilli Chiken is one of my favorite chinese dishes. We enjoy the indo-chinese way better than real chinese.
So here is how I approach the yummy dish.
Bonless chicken :1/4 inch pieces (1/2 pound)
Onion: 2 large cut into large chunks and peeled
Garlic: 3-4 (Crushed)
Green Pepper: 1 large cut into chunks
Carrot: 2 medium or 1 large cut into thin long slices
Green chilli: 2-3 slit
Egg: 1 whole
Cornflour: 1/2 tsp
Red chilli Powder: 1 tsp
Tomato Sauce: 1/4 cup
Chilli Sauce: 2 tsp
Soya Sauce: 1/ tsp
Salt: as per taste
Oil : 2 tsp
Spring Onion: 2 tsp finely chopped for garnish.
Mix the egg, 1tsp of salt, cornflour, red chill powder, crushed garlic.
Marinate the chicken in the above mix for 30 mins.
In a pan heat 1 tsp of oil and fry the chicken pieces few at a time till they are cooked through, tender and slightly brown all around.
In the same pan add rest of the oil and add the peeled chunks of onion, and cook it with a pinch of salt.
Cook the onion for 2-3 mins and add rest of the vegetables.
Add salt less than you would generally add as the chicken has salt in the marinade and we would be adding sauces later.
Cook till the vegetables are cooked but still crunchy.
Add the chicken pieces , tomato sauce, chilli sauce and soya sauce and mix well.
Cook for another 4-5 mins till all the flavors are nicely incorporated.
Garnish with spring onion and serve with fried rice or just eat as an appetizer.
Enjoy this yummy appetizer with your friends and family.
Till then happy blogging