Chilli Chicken

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.
 
Ingredients

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)

1 egg

2 tablespoon dark soy sauce

2 tablespoon red chilli sauce

2 tabelspoon vinegar

1 cup chicken stock

Salt to taste

Oil

 

How To

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