Chilli Chicken recipe from Paploos kitchen

🌶️ Chilli Chicken – Ingredients For Marinating the Chicken Chicken – 250 g, boneless Corn flour – 2 tbsp All-purpose flour (maida) – 1 tbsp Black pepper powder – ½ tsp Ajinamoto - optional Soy sauce – 1 tsp Salt – as needed Water – 1–2 tbsp, if needed For the Chilli Chicken Sauce Oil – 2 tbsp Garlic – 1 tbsp, finely chopped Ginger – 1 tsp, finely chopped Green chilli – 2, slit/chopped Onion – 1 small, cut into cubes Green capsicum – 1, cut into cubes Sauce paste: Soy sauce – 2 tbsp Green chilli sauce – 1 tbsp Tomato ketchup – 2 tbsp Black pepper – ½ tsp Salt – a little, if needed Water – ¼ cup Corn flour – 1 tsp mixed with 2 tbsp water 👩‍🍳 Preparation 1. Marinate the Chicken Add chicken, corn flour, maida, kashmiri chilli powder, pepper, soy sauce and salt to a bowl. Mix everything well until the chicken is evenly coated. Rest the chicken for 5–10 minutes. 2. Fry the Chicken Heat oil in a pan. Once hot, carefully add the marinated chicken pieces. Fry until the chicken becomes golden brown and crispy and is cooked through. Remove and keep aside. 3. Prepare the Sauce Heat 2 tbsp oil in a wok or wide pan. Add chopped garlic, ginger and green chilli. Sauté for a few seconds. Add onion and capsicum. Stir-fry on high heat for 1–2 minutes so they remain slightly crunchy. 4. Add the Sauces Add: Soy sauce Green chilli sauce Tomato ketchup Black pepper Mix well and cook for about 30 seconds. 5. Make It Glossy Add ¼ cup water and bring it to a gentle boil. Add the corn-flour slurry while stirring continuously. Cook until the sauce becomes slightly thick and glossy. 6. Add the Chicken Add the fried chicken pieces and toss everything together on high heat for 1–2 minutes. Make sure every piece is coated nicely with the sauce. 7. Garnish & Serve Turn off the flame and garnish