A popular Indo-Chinese dish, Chilli Chicken goes well with fried rice and noodles. This recipe from Sanjeev Kapoor is for keeps as you end up with restaurant style flavours.
1/2 kg boneless chicken (cut into small pieces)
2 onions (diced)
2 green capsicums (diced)
3-4 green chillies (chopped)
2 1/2 tablespoon cornflour
6-8 garlic cloves (crushed)
1/2 teaspoon black peppercorns (crushed)
2 tablespoon dark soy sauce
2 tablespoon red chilli sauce
2 tabelspoon vinegar
1 cup chicken stock
Salt to taste
Mix the chicken pieces with 1 tablespoon cornflour, 1 tablespoon soya sauce, salt, crushed black peppercorns and egg in a bowl. Keep aside for 30 minutes.
Heat oil in a wok and deep fry the chicken pieces till golden brown. Drain and set aside.
Heat 1 tablespoon oil in another wok. Add garlic and sauté for half a minute. Add green chillies, onion and capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce and stir. Add 1/2 cup chicken stock and bring to a boil.
Blend the remaining cornflour in a little stock.
Add fried chicken pieces to the wok and toss. Add blended cornflour and mix. Add salt and vinegar and cook for a minute. If you want gravy add the remaining stock and allow to boil before removing from fire. Serve hot with fried rice or noodles.
Source: Sanjeev Kapoor TV Show