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Chilli Chicken

Chilli Chicken

In a mortar pound
4 clove of garlic
4 green chilli
to make a paste

Marinate 1– 1.5 lb chicken cut in small pieces with
garlic+chili paste
1 tsp soy sauce
1 tsp White Vinegar
and salt for an hour or half. If you can cut the chicken in 1″ pieces it is best

When you are ready to cook add
1 beaten egg
& 1 tbsp of Corn flour to the chicken pieces and combine

Heat Oil in a wok or kadhai or a saute pan. Oil should be enough for frying.

Add the chicken pieces in a single layer and fry till they are golden brown. Remove the lightly fried chicken pieces and keep aside. The fried chicken will be ready to eat.

Usually, the remaining oil will be too much for the gravy so take out most of it and use 2tbsp of it for the next steps.
To the oil, add 1 clove of garlic finely minced. Add 4 green chilli chopped in rounds

When you get the flavour of garlic( careful don’t burn the garlic) add 1 cup thickly sliced onions. Fry till onion is pinkish brown.

Add 1 red/yellow/green bell pepper thinly sliced. Saute for 2-3 minutes. This step is optional and can be skipped

Add 2 tsp of Soy sauce + 1 tbsp of Maggi Hot&Sweet + 2 tsp green chilli sauce + salt and mix. Note: Soy sauce has salt so careful. Instead of green chilli sauce add Sambal Olek or if don’t have any of those add couple more hot green chilli finely chopped

In about 3/4th cup of warm water mix 2 tbsp corn starch and make a smooth mix. Add this to above and mix well.

When the gravy starts simmering add the fried chicken pieces & fry at medium-high for couple more minutes combining the sauce and veggies till chicken is totally done and the gravy is thick and clinging.

Reference by
Bong Mom