EASY EVERY DAY TRIED & TESTED RECIPES FOR EVERYONE AROUND ME
Ingredients
Breast & Thigh Fillets of One Chicken
1 Egg
2 Tbsp Corn Flour
1 Tbsp Flour
2 Tbsp Soy Sauce
1 Tsp Ginger Garlic Paste
1 Small and 1 Big Red Onion
1/2 Green Capsicum
1 Green Chili
4 Gloves Garlic
3 Tbsp Oil
2 Tbsp Tomato Ketchup
2 Tbsp Chili Garlic Sauce
2 Tbsp White Vinegar
1 Tbsp Brown Sugar
Oil for Deep Frying
1/2 Cup Chicken Stock
Method
Marinate chicken fillets in egg, corn flour, flour, soy sauce and ginger garlic paste.
Finely Chop small onion. Dice capsicum and big onion. Mince garlic gloves and thinly slice green chili.
Mixt tomato ketchup, chili garlic sauce, vinegar and brown sugar. Set aside
Deep fry the marinated chicken till nice golden brown.
Fry minced garlic and chopped green chilies in 3 tbsp of oil, till fragrant. Add chopped onion and fry till soft. Add diced onion and capsicum and fry only for two minutes. Add fried chicken and mixed sauces. Give it a good stir and lastly add chicken stock. cook for 2 minutes.
SERVE!!!
Chili Chicken
Notes
Take fresh fillets. Though you can use frozen ones but the fresh ones are always more juicy.
Always marinate for at least 30 minutes....though...THE LONGER THE BETTER. As marinating helps the flavors to be infused equally.
Nothing can beat the crunchiness of fresh veggies.....so BUY FRESH
If you like to have dry chicken chili, skip adding stock.
The Recipe can be made with beef but the marination time will preferable be overnight.
Serve with white Rice for full meal serving.