Easy Chilly Chicken || Indo-Chinese Cuisine

Method 1: using fresh chicken

For Chicken marinade:
Chicken - 700g boneless chicken chopped into small cubes
Pepper pwd - 1 tsp
Salt - 1 tsp
Chilly pwd - 1/2 tsp
All purpose flour - 1 tbsp scooped up
Egg - 1 no

Method:
- Marinate chicken and keep aside for 30 minutes
- Deep fry in oil, drain in tissue and keep aside

Method 2: using chicken strips (Americana brand) instead of fresh chicken
In that case, take 10-15 strips, shallow fry in refined oil or air fry, chop them in to small pieces and use. This is advised by friend G. The base recipe is also from her.

For sauteing:

Refined oil - 3-4 tbsp
Garlic - 6-7 big pods, finely chopped
Onion - 2 medium, diced
Capsicum - 1 diced
Red chilly powder - 1.5 tsp
Salt - 1/2 tsp

Sause mix:
Tomato Ketchup - 4 tbsp
Light Soya Sauce - 4 tbsp
Thai Chilly Sauce - 2-2.5 tsp (optional)

Corn flour - 1 tbsp in 1 cup water (optional)
Spring onions (to garnish)

Method:
- Heat oil in a pan and saute garlic.Once it turns golden brown, add onion, capsicum and saute.
- Add chilly powder and saute for a minute. Add chicken to it and fry for a minute or two
- Add sauce mix to it and add water 1/2-1 cup. 

- Cook in medium to low flame until sauces are absorbed
- Check salt and add little if needed. 

- Add corn flour if needed (optional - I didn't add)
- Garnish with spring onions (optional) and serve hot with Garlic Rice/Chapathi

Method 1 pictures: