Chicken Dry Chilli

Recipe by
Aravind Kumar
Chief Cook of Gas Blossom

This dish features tender pieces of chicken cooked in a spicy and flavorful sauce. The chicken is typically marinated in a mixture of soy sauce, garlic, ginger, and spices before being stir-fried with dried red chilies, bell peppers, and onions.

Ingredients you'll need

Boneless chicken: 250 gm (cut into finger-sized strips)
Corn flour: 5 gm
Plain flour: 5 gm
Egg: 1
Pepper: 1 pinch
Salt: To taste
Cooking oil: For frying
Garlic: Chopped
Capsicum: Chopped (plus extra sliced for garnish)
Onion: Chopped
Chinese cabbage: Sliced
Spring onions: Chopped
Eggs: 1, hard-boiled and grated (for garnish)
Sauces: Chilli sauce and soya sauce (to taste)

Instructions

Prepare the Marinade:

In a mixing bowl, thoroughly combine the plain flour, corn starch, egg, pepper, and salt.
Toss in the boneless chicken strips, ensuring they are well coated.
Cover and marinate in the fridge for 20 minutes.

Fry the Chicken:

Drizzle oil into a pan and heat it over medium-high heat.
Once the oil is hot, pan-fry the marinated chicken strips for a few minutes until they are cooked through and golden-brown.
Remove the chicken and set it aside.

Stir-Fry the Vegetables:

In the same pan, toss in your chopped garlic, capsicum, and onion.
Stir-fry for two minutes over high heat to keep them crunchy.

Toss and Serve:

Add chilli sauce, soya sauce, pepper, and salt to the pan and mix.
Toss in the pan-fried chicken and stir well until everything is evenly coated in the sauce.
Garnish with sliced Chinese cabbage, extra capsicum, chopped spring onions, and grated eggs.

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