Name: Chilli Chicken Dry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 500 g Boneless Chicken (Cut into 1-inch cubes, breast or thigh); 1 tbsp Ginger Garlic Paste; 3 tbsp Soy Sauce (1 tbsp for marinade, 2 tbsp for sauce); 0.75 tsp Black Pepper Powder (0.5 tsp for marinade, 0.25 tsp for sauce); 3 tbsp Maida (All-purpose flour); 4 tbsp Cornflour (3 tbsp for marinade, 1 tbsp for slurry); 1 pcs Egg (Large, beaten); 0.5 tsp Salt (For marinade, or to taste); 2 cup Vegetable Oil (For deep frying); 2 tbsp Sesame Oil (For stir-frying); 6 cloves Garlic (Finely chopped); 1 inch Ginger (Finely chopped); 3 pcs Green Chilli (Slit lengthwise); 1 pcs Onion (Medium, cut into 1-inch cubes (petals separated)); 1 pcs Capsicum (Medium, cut into 1-inch cubes (any color)); 2 tbsp Red Chilli Sauce (Adjust to spice preference); 1 tbsp White Vinegar; 1 tbsp Tomato Ketchup; 0.5 tsp Sugar (Optional, to balance flavors); 3 tbsp Spring Onion Greens (Chopped, for garnish); 2 tbsp Water (For cornflour slurry)

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