Ingredients:

250 gms boneless chicken breast (cut into 1 inch cubes)

1 egg white
1 tsp salt
4 tsp red chilly sauce
2 -3 tsp cornflour
1 tblsp soy sauce
2 tblsp tomato ketchup
1 tsp white vinegar
2 tblsp oil
1/2 tsp ginger paste
1 tsp garlic paste
1 big onion sliced long
1/2 cup capsicum (cut into big cubes)
1 -2 green chillies
Green corainder and green onion for garnish
Oil for frying

How to make chili chicken :

Marinate the chicken pieces in egg white, 1 tsp salt, 2 tsp red chilly sauce and 2 -3 tsp
cornflour. Mix well and keep for 10 - 15 minutes.

In a bowl mix 2 tsp red chilly sauce, soy sauce, tomato ketchup and white vinegar. Keep
aside for later use.

Now heat oil for frying in a kadai/wok and fry the chicken pieces separately for 2 -3
minutes. Do not over fry otherwise the chicken will get hard. Take them out on a paper
tissue.

In a separate pan heat 2 tblsp oil and add garlic and ginger paste. Fry till golden color
and then add sliced big onion and capsicum cubes and slit green chillies. Stir fry on high
flame for 2 -3 minutes.Do not over cook the vegetables. The vegetables should be
crunchy.

Now lower the flame and add the sauce mixture and 1/4 cup of water.Mix well.

When slightly thick and dry, shut the flame and mve it in a serving platter.

Garnish with green chopped corainder and green onion .Serve hot.

Note:
1. Be careful with salt as the soy sauce also has salt.
2. Cook the vegetables on high flame to keep their crunchiness.

Ingredients
Chicken 450 gms, cut into thin strips (I used boneless)

1.

For marination:
1.
2.
3.
4.
5.
6.

Ginger & garlic 1 tbsp, chopped

Green chilli 3
Kashmiri chilli powder tsp
Pepper powder tsp
Egg white 1, beaten
Cornflour 2 tbsp

7.
8.

Soya sauce 1 tbsp

Salt to taste

For sauce:
1.
Green chillies- 2, chopped
2.
Onion 2, chopped
3.
Capsicum 1, chopped
4.
Ginger & garlic 1 tsp each, chopped
5.
Kashmiri chilli powder 1 tsp
6.
Water 1 cup
7.
Soya sauce 1 tbsp
8.
Tomato sauce 1 tbsp
9.
Chilly sauce-2 tbsp
10.
Oil (I used Sunflower)
11.
Salt to taste
Preparation
Grind ginger, garlic & green chilli, listed under marination, together to a fine paste by adding 1
tbsp water in a blender.
Marinate the cleaned chicken strips with the ground paste & other items listed under
marination.Heat oil in a pan & deep fry the chicken pieces till it becomes golden brown.Keep it
aside.
Sauce Preparation:
Heat some oil (you can use the same oil, which is used for frying chicken pieces) in a deep pan.
Add chopped onion, chopped green chillies ,capsicum & salt.
When it becomes soft , add chopped ginger & garlic. Saute for 2-3 mins.
Mix Kashmiri chilli powder in 1 cup water. Add this to the sauce mixture.
When it starts boiling add soya,chilly & tomato sauces. Mix well.
Add fried chicken pieces and mix well.
Cover & cook till the sauce is reduced & chicken pieces are coated well with the sauce.

And for gravy you can add 1 tbps corn flour with 1/2 cup of water and mixed well in the pan,so
that you will get a thick chilly chicken gravy.
Serve hot with fried rice or noodles...