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Title: Chilli Chicken
Categories: Chicken, Indian
Yield: 2 Servings

1 lb Chicken thighs; skinless,
- cut into 2" pieces
1 ts Corn starch
1 tb All-purpose flour
1 1/4 c Red onions; or more, sliced
3 cl Garlic; up to 4 cl, crushed
1 tb Fresh ginger julians
12 Whole dry red chillies;
- up to 15, to taste,
- broken into 2 to 3 smaller
- pieces
2 tb Dark soya sauce; up to 3 tb
4 tb White vinegar; or to taste
1 tb Hot & sweet tomato chili
- sauce (Maggi)
1 1/2 ts Red chilli powder;
- up to ts, adjust to taste
1/4 c Bell peppers; diced
3/4 ts Black pepper; crushed
Salt; to taste
2 Green chillies; up to 3,
- chopped
3 tb Canola oil; +1 tb, divided

The dish taste much better when you deep fry the chicken as opposed to
shallow frying it.

Pat the chicken pieces dry with a paper towel. Sprinkle the chicken
with corn starch, all-purpose flour, salt, and black pepper and
combine well.

Set aside for 5 minutes.

Meanwhile in a wide-mouthed pan, heat the 3 tb oil to the smoking
point.

When the oil is hot, tip in the chicken pieces and saute in oil until
they become white on the outside and slightly tender. About 3 to 5
minutes.

Remove the chicken pieces and drain on a paper towel.

In the same pan, add 1 tb oil and on high heat add the crushed garlic
and ginger julians.

Saute for 2 minutes and add the sliced onions.

Saute the onions until they are soft and translucent but not brown.

Next, add the whole red chillies, chicken, soya sauce, hot & sweet
tomato chili sauce, salt, and red chilli powder to the pan and cook
on high heat until the chicken pieces are tender. About 8 to
10 minutes.

Add the diced capsicum now (if using).

Once the chicken is cooked, remove from heat and add the vinegar.

Transfer to a bowl and garnish with few green chillies.

Serve warm with steamed rice or chow mein/hakka noodles.

Recipe by Sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/chilli-chicken.txt>

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