Indo Chinese Dry Chilli Chicken Recipe Serves 4 500gm boneless chicken pieces, cut into small cubes

1 onion, cut into cubes 1/2 of a green capsicum / bell pepper, cut into cubes 1 tbsp soya sauce 1/4 tsp white vinegar 1 tbsp green chilli sauce 1 tsp freshly ground black pepper 2-3 green chillies, slit (we used the large red chillies that have lesser heat) 1 tsp dry red chilli flakes or Kashmiri chilli powder, for the red colour 1 tbsp minced garlic 1 tbsp cornflour 1 tbsp all purpose flour or maida 1 egg (optional) Salt to taste A pinch of sugar (optional) Oil Spring onions for garnish How to Make Chilli Chicken 1. Marinate the chicken in 1/2 tbsp soya sauce, egg, salt, pepper, flour, cornflour, half the garlic and half the green chilli sauce for atleast 30 mins. Leave it for an hour or two if you have the time. 2. Heat a shallow pan with about 1/4 cup oil and lightly fry the chicken pieces until golden brown. Set aside. 3. In the remaining oil, add chopped garlic and the chillies and flakes and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (2-3 mins). Add vinegar and mix well. Top off with the fried chicken and the remaining quantities of ingredients used to marinate (1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce, salt, sugar, and pepper). 4. Stir all the ingredients until well combined and fry for another 3-4 mins. Garnish with some chopped spring onions and serve hot.