Chilli chicken

Whenever I hear Chilli chicken, childhood memories come flooding back. Like many, this dish is something that I always had with fried rice or Chow Mein. Chilli chicken is universally popular Chinese dish among most, and can be served in gravy or dry form.  I love both but in this recipe I am sharing my version of gravy chilli chicken. Dry up with more stir frying – and you have a great spicy snack for nibbling. Great thing about this dish is that it can be served as a starter or main course. It is a quick and easy recipe that can impress all.

 

Ingredients:

• Chicken (cut in small pieces): 1 kg

• Onion (chopped)

• Garlic (chopped)

• Green chillies (slit)

• Fish Sauce (can be left out if you do not get it; however, these days it is easily available at grocery stores)

• Capsicum (chopped)

• Ginger paste

• Soya sauce

• Chilli sauce

• Vinegar

• Salt

 

Preparation –

• Marinate chicken with vinegar and salt. About 30 mins would be just fine.

• Heat oil in a pan.

• Add finely chopped garlic and lots of slit green chillies.

• After this gets browned, add one-fourth tea-spoon of ginger paste.

• Saute.

• Add fish sauce and cook for a minute.

• Add onions.

• When half done, add the chicken (no liquid).

• Saute again.

• After a while add chopped capsicum.

• Brown well.

• Cover pan and let chicken get tender, stirring occasionally.

• Now add 6 tablespoons of soya sauce and same quantity of chilli sauce.

• Saute well.

• Remove from heat to serve.