Chilly Chicken

Ingredients

• Chicken, boneless - 1/2 kg
• Onion - 2 whole
• Green chili - 2 whole
• Capsicum - 1 whole
• Egg - 1 whole
• Corn flour - 1 tbsp
• Maida - 1/2 tsp
• Pepper powder - 1 tsp
• Ginger-garlic paste - 1 tbsp
• Soy sauce - 2 tsp
• Red chili sauce - 2 tsp
• Tomato ketchup - 1 tsp
• Sugar - 1 tsp
• Salt, to taste
• Spring onion - 1 tbsp
• Oil

Instructions

1. 1Cut the chicken into bite-sized pieces and set aside so it cooks quickly and evenly.
2. 2In a bowl, beat the egg and stir in 2 tsp corn flour, pepper powder and salt; add the chicken and toss to coat thoroughly. Marinate for 1 hr.
3. 3Heat oil in a pan and shallow-fry the marinated chicken pieces until they are light brown on the outside; transfer to a plate and let them drain briefly.
4. 4In a clean pan, heat a little oil and sauté the chopped onion, ginger-garlic paste and sliced green chili until the onion is translucent and fragrant—this builds the sauce base.
5. 5Add the chopped capsicum, soy sauce, red chili sauce, tomato ketchup and sugar to the pan and stir everything together so the vegetables are evenly coated and glossy.
6. 6Return the fried chicken to the pan. Mix 1 tsp corn flour with a little water to make a smooth slurry, pour it into the pan and stir well; cook for 2-3 minutes to thicken the sauce, then turn off the heat.
7. 7Sprinkle the chopped spring onion over the chicken for a fresh finish and serve with fried rice.