Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage. In India, this may include a variety of dry chicken preparations. Mainly boneless chicken is used in this dish, some people also use bone-in chicken too. Chilli chicken comes in several variations with differences in spices and seasoning, as well as its "sauce" and "dry" variants with difference in their quantity of sauce or gravy.
1.Chicken- 250g
2.Egg- 1
3.Maida-1/2 cup
4.Cornflour-3 Tablespoon
5.Ginger- 1 Tablespoon (chopped) 6.Garlic-1 Tablespoon (chopped)
7.Green chilly-3
8.Capsicum-1 large
9.Onion-2
10.Schezwan sauces- 1 Tablespoon
11.Chilly Sauces- 1 Tablespoon
12.Tomato sauce -1 Tablespoon
13.Soya sauce- 1 Tablespoon
14.Pepper powder- 1/2 Tablespoon
15.Sunflower- for fry
16.Water - 1 cup
17.Salt for taste
Beat one egg. Add Maida, pepper powder, salt, soya sauce, schezwan sauce, cornflour and a little bit of water into it. Mix well and make a batter.
Add chicken to the batter. Fry chicken and keep it aside.
Take pan. Add oil, ginger and garlic. Fry until brown. Add onion, capsicum, green chilly into it. Add chicken and little salt. Add all sauces and pepper powder and mix well.
Take cornflour and add little water and mix it well. Add it to the chicken mixture. Yummy chilly chicken ready.
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