DRY CHILI CHICKEN

DRY CHILI CHICKEN 

Dry Chili Chicken recipe is eaten widely in Pakistan, India, and China. Although, it is a Chinese recipe, with small tweaks we can give it desi touch which harmonizes with Pakistani and Indian tastes. It can be served as a starter dish or side dish with sort of rice dishes (usually paired with Schezwan rice). Other than Pakistan and India, it is served in many countries in the world.

PREPARATION TIME: 10 mins        COOKING TIME:20 mins   SERVING: 2

INGREDIENTS

Chicken boneless 400 gm  (cube cutting)
Soy sauce 1 tbsp 
green chili sauce 1 tbsp 
Salt to taste 
Lemon Juice 1 tbsp 
Ginger & Garlic Paste 1 tbsp 
Corn Flour 1 tsp 
All-purpose flour 1 tsp 
Black Pepper Powder 1/2 tsp 
Egg 1
Cooking Oil 2 tbsp 
chopped garlic 1 tbsp 
Onion 1/2 (square pieces) 
Green & Red Capsicum  1/2 cup (square pieces)
Green Chilies 2 (each cut into 4 pieces lengthwise)
Chili Sauce 1 tsp 
Soy Sauce 1 tbsp 
Black pepper powder 1/2 tsp 
Salt to taste 

METHOD

• Marinate the chicken in soy sauce, egg, salt, pepper, all-purpose flour, cornflour, ginger & garlic paste, lemon juice, and green chili sauce & keep in the refrigerator for 20 minutes.
• In frying pan heat oil and fry the marinated chicken pieces until golden brown.
• Now in the same pan heat 2 tbsp oil add chopped garlic, green chilies, fry for 2 minutes, now add fried chicken, onions, and capsicum. Saute on high flame, add salt, black pepper, soy sauce, and chili sauce. 
• Serve hot.