What did I use:
½ Kg Boneless Chicken (small pieces)
2 tbsp Soya Sauce
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
3 Green Onion Chopped
1 tsp Garlic Paste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken broth (or water)
1 tbsp Oil
Salt to taste
Oil to fry
How did I cook:
Cut the boneless chicken pieces into 1 inch pcs.
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 30 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok, heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Then add onion and capsicum and cook for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
Cook for 2-3 minutes.
N.B.: Chinese chili chicken goes well with steamed / boiled rice.