Chilly Chicken Dry

                 
                                Chilly Chicken is an Indian Chinese dish which is extremely popular all over our country. My two kids so fond of this dish that I have to prepare this very often . I remember when I was a kid my mom used to make this dish for me. This dish gives you a velvety kind of feel on your tongue & within the coat is the soft chicken that give you the feel good factor . It taste tangy with a touch of sweetness . This is the reason of it's huge popularity .

Ingredients  

For marination

• Boneless chicken pieces 500g 

• 2 tbsp Ginger paste

• 2 tbsp Garlic paste

• 1 tbsp Green chilly paste

• 1/2 tbsp Black pepper powder 

• 2 tbsp white vinegar 

• 1 Egg white

• Salt to taste 

For frying 

• Corn four 3 tbsp

• All purpose flour (maida) 2 tbsp

For gravy

• 1 Onion diced 

• 1/2 capsicum diced

• 15 to 20 garlic chopped

• 1/2 inch ginger chopped

• 4 to 5 green chilly slitted 

• 2 tbsp soy sauce

• 2 tbsp vinegar  

• 1 tbsp ajinomoto   

• 2 tbsp tomato sauce

• 1 tbsp chilly sauce 

• 1/2 tbsp sugar

• Salt to taste 

Step 1- First marinate the chicken with all the ingredients mentioned above . Now keep it like that for an hour . Many people will suggest you to keep the marination for 15 mins or 1/2 an hour but I would suggest you to keep it for an hour because the egg in the marination will actually helps the chicken to get softer . The more is the time the softer will be the chicken .

Step 2- Add the cornflower & maida with the marinated chicken and deep fry until the color turns golden . This process is called velveting the chicken . So you have to be sure that the coating of the chicken doesn't turns brown in color but yet a bit crispy , & the process for getting the right kind of texture is to fry the chicken in a low flame in a open lid pan.

Step 3- Once the chicken is fried take a pan and put some fresh oil in it . Now first add the chopped garlic following with the  green chilies & chopped ginger . Saute a little & add the diced onions  & capsicums . Now add the tomato sauce , chilly sauce , soy sauce , vinegar , ajinomoto , salt & sugar . Stir a little and add 1 tbsp cornflower mixed with 1/2 cup water to it . This will give your dish the right kind of shine and velvety texture as needed . Now add the chicken & stir it until all of it get coated well with the sauce. Once the chicken is coated well keep it there on the  gass for another 5 mins to let the sauce dry ,but don't forget to stir continuously . Once the sauce is dry your dish is ready. Serve hot as a stater to your guest and family member to get their appreciation .   :)