CHILI CHICKEN (BONELESS)

Boneless Chili Chicken is one of the most popular Indo-Chinese chicken appetizer or starter. This recipe is popular not only in Chinese restaurants, but in Indian restaurants too. This is a very easy recipe you can make it at the comfort of your home according to your own taste. 

Ingredients:

1. Boneless chicken pieces (diced) - 200 gram
2. Cornflour - 1/2 cup
3. Garlic paste - 1/2 tsp
4. Garlic cloves - 1/2 tsp (chopped)
5. Ginger paste - 1/2 tsp
6. Ginger - 1/2 tsp (chopped)
7. Red chili powder - 1 tsp
8. Salt to taste
9. Onion - 1 cup (sliced)
10. Capsicum - 1/2 cup (sliced)
11. Green chili - 3-4 (sliced)
12. Oil - to fry
13. Soy sauce - 1 cup
14. Chili sauce - 1 cup 
15. Spring onions - 1/2 cup

You can use capsicums (green, red, yellow - whichever is available). I have tried without capsicum.

Process:

1. Marinate the boneless chicken pieces with soy sauce, chilli sauce, pepper, salt (to taste), red chili powder, ginger garlic paste, cornflour with enough water so that the chicken pieces are coated with the batter. Keep aside for 30 minutes.
2. Heat oil in a wok and deep fry the chicken pieces over high heat to begin with and then lower the flame. Fry until  the chicken is cooked through. Do not fry all the chicken pieces together, do in two three rounds.
3. Once the frying part is done, in the same wok, heat 1 tsp oil, add sliced onions, garlic, ginger and stir fry over high heat until they are translucent.
4. Add green chilies, soy sauce, chilli sauce, salt (as required) and the deep fried chicken pieces and toss well. 
5. Mix remaining cornflour with little water and add in the wok and cook for 2 minutes.
6. Garnish with some spring onions and serve hot with Fried rice.

P. S. You can use the same recipe for cooking Chilli Paneer