Indo-Chinese Style Chilli Chicken

Irresistably Yumm….CHILLI CHICKEN!

Method:
For the marination…
Marinate about 2 pounds of diced boneless chicken breasts in 3 tbsp soy sauce, 2 tbsp vinegar, salt to taste, 1 tsp red chili powder and 2 tsp green chili sauce for about 20 minutes.
Add 1 beaten egg and about 3 tbsp of cornstarch and mix to combine.

Cooking the chicken…
Now flash fry chicken in smoking hot oil for not more than 2-3 minutes. Drain on paper towel.

For preparing the brown sauce…
Stir fry 1 tbsp minced garlic and 1 inch julienned ginger along with 1med size diced onion, 1 small diced capsicum and 7-8 slit green chillies.
Add 3/4 cup of water, 2 tbsp dark soy sauce, 2 tsp vinegar and 1 tsp chili sauce. Bring to boil.
Now add about 1 tbsp of cornstarch (dissolved in 1/4 cup water). Also add salt to taste and 1 tsp of sugar. Cook till the brown sauce thickens slightly and becomes glossy…..about 2-3 minutes.

Putting it together…
Next, add fried chicken and simmer for another 2-3 minutes to meld flavors and heat through. Garnish with chopped spring onions and serve immediately with fried rice/scallion rice/white rice….Enjoy!
PS: If you like you an add a couple of pinches of Ajinamoto to your dish, if you like!