Chilly Chicken (Wet)
|Boneless chicken||1 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Scallions/Spring onions||1 Bunch (100 gm), chopped|
|Green chilies||2 , slit lengthwise|
|Red chili flakes||1 Tablespoon|
|Ginger-garlic paste||1 Teaspoon|
|Black pepper powder||1⁄4 Teaspoon|
|Soy sauce||5 Tablespoon|
|Red chili sauce||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
|Corn starch/Corn flour||1 Teaspoon|
Cut chicken into small cubes and marinade with Ginger-garlic paste, black pepper powder, salt, soy sauce, red chilli sauce. Combine all-purpose flour and egg, mix well and refrigerate for at least 30 minutes.
Heat oil in a wok and deep fry the batter coated chicken cubes. Drain excess oil on a kitchen towel or absorbent sheet.
Heat 3 tbs oil in a wok. Add green chillies and saute. Next add the chopped scallions and saute until scallions begin to change color, add red chilli flakes. Add 1tbs soy sauce and a little red chilli sauce.
Add the chicken broth and bring the mixture to a boil.
Add the deep fried chicken cubes and continue cooking for another 30 seconds. Adjust salt according to taste.
Mix 1 tsp corn starch/corn flour to a little warm water, mix well so that lumps are not formed and add this mixture to the chicken broth and the gravy begins to thicken. Remove as soon as gravy reaches desired consistency.
Serve Hot with Steamed Rice.