Chilli Chicken Recipe

• To a bowl, add cubed chicken, soya sauce, chili sauce, vinegar and pepper. Marinate and set aside for 45 minutes.

• Sprinkle 2 tbsp cornflour and salt on the chicken. If you like to have a thick crunchy coating of the flour like we get in restaurants, add 2 tbsp plain flour and 1 more tbsp corn flour. Mix well to coat. If the chicken is too dry and you do not want to use egg, sprinkle little water and mix.

• Add paprika / chilli powder and mix again. This helps to get a good color. This is optional.

• If using egg add it now. One small egg for ½ kg (1 lb) chicken works well. If the mixture looks dry, can sprinkle very little water. However i did not use egg.

• Prepare the sauce for seasoning. Add soya sauce, sugar, red chilli powder or paprika, chilli sauce, pepper powder to a bowl. I am using red chilli powder here again for the color.

• Heat oil and shallow fry or deep fry the chicken and drain off on the kitchen tissue. It can also be grilled in a preheated oven at 240 C for 20 to 25 minutes depending on the size of the pieces.You can as well put them on a skewer and grill.

• Remove the oil to a bowl and Keep 2 tsps. Oil in the pan. Add garlic and fry for a minute. Add onions, green chilies, spring onions, celery and capsicum. Fry until they turn slightly tender. They must still keep the crunch.

• Add the sauces and allow to bubble.

Add the chicken and fry on high for 2 to 3 minutes till it looks dry.

This recipe can easily be adapted to make a chilli chicken gravy as well. Here are the steps to follow

Add 1 tsp corn flour, pinch of salt to half cup water or stock. Stir well to break any lumps. Taste this, it must be slightly salty. You can also add a tsp tomato ketchup if you like it. Pour the mixture towards the end. Stir well. The mixture comes to a boil and thickens, switch off. Add more sauces if desired. Adjust more or less water, corn flour, salt as needed to make more gravy. It can be served with fried rice.

Serve hot.