Housewives to prepare indo-chinese chilli chicken

Of course Indian Chinese isn’t quite the authentic Chinese food that you would probably be vying for but then what can you expect from gravies, noodles and snacks that are utterly garlickyfied or chillified (I realise I just made up those words!). Then again it’s delicious and for me that’s what matters as does for Indians that are crazy about this cuisine. Most friends I know have a favourite street stall to visit for their Indian Chinese fix. From hakka noodles, fried rice, chicken chow mein and chop suey. And the list goes on. As much as a street food fave, chilli chicken is also served across restaurants in India. You’ll find all of the above that I have mentioned in most places and for a late night snack there could be no better meal.

Flavours in Indian Chinese food are bold and yet have a balance of sweet, sour, salty and spicy. Simmer, stir fried and deep fried it’s all going on. Its the food I grew up eating in India and truth be told I knew nothing else of Chinese cooking. Much to my disappointment I didn’t find anything like it when I moved away from home. Which is probably why I started cooking it and my quest to get the perfect flavour for Chilli Chicken (below) is the one I cook so often now.

1/2 cup of plain flour maida
1/4 cup of cornflour or cornstarch
1 tsp of ginger garlic paste
1/4 tsp of Kashmiri chilli powder
1 tsp of soya sauce
1/2 tsp of black pepper powder

1 tbsp of oil
1 cup of cubed onions
1/2 cup of cubed capsicum bell pepper
2–3 green chillies slit
1 tsp of crushed garlic
1 tsp of grated ginger
1 tsp of tomato ketchup
1 tsp of vinegar or lime juice
2 tbsp of minced spring onions or coriander leaves for garnish

Season the chicken with salt and pepper.
Cut the chicken into thin strips then coat in the egg wash and flour.
Shallow fry for a few minutes on each side, until golden brown.
Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
Add back in the chicken and peppers and stir well in the sauce.
Serve with rice.

Instead of green chillies, you can add green chilli sauceThe vinegar or lemon juice is optional but I usually add some for the tang it givesYou can use capsicum in any colourYou can also follow the same recipe with small pieces of chicken with boneThe batter ingredients are very customisable.

Referred from https://maunikagowardhan.co.uk/cook-in-a-curry/indian-chilli-chicken-batter-fried-chicken-coated-in-a-garlic-soy-chilli-gravy/