Chilli chicken is a very popular indo-chinese dish. It is also very easy to make at home.
Dont let the name fool you.. you can make this as mild or as hot as you like!
You will need:
One skinless chicken thigh fillet (chopped into small pieces- approx 1.5 cm size)
One large onion- chopped largely or sliced
One large capsicum- chopped into 2 cm cubes
1 large clove of garlic (minced)
1 red chilli (to taste)
2.5 teaspoons vinegar
1 tablespoon sugar (more to taste)
pinch of red food colouring (optional)
1/4 cup of cornstarch (extra if necessary)
oil for frying
Mix the chicken with an egg and about 1/4 cup of cornstarch and some salt/pepper to form a batter. Mix well and deep fry in oil until golden. Drain on absorbent paper and set aside.
Meanwhile saute chilli in oil until brown. Add onions and stir fry for a couple of minutes (less or more depending on how cooked you want the onions). Add the capsicums and stir fry some more. When capsicums start to cook on the outside, add garlic and cook for a few seconds.
Add approx 3/4 cup of water (more or less depending on how runny you want the gravy). Add sugar, vinegar and salt/pepper to taste. You may add extra chilli powder or flakes as well as a pinch of red-food colouring now.
Once sauce is hot, add the chicken and stir until heated through.
Now you can thicken the sauce with some cornstarch which is mixed with water. Dont add too much, a tablespoon or so at a time until desired thickness is achieved. Remember it will thicken more as it cooks and then moreso once it cools.
The correct texture should be slightly crunchy onions/capsicums at the end.
Serve with rice and enjoy!