Chilli Chicken Gravy

Instructions

1. 1

   Marinate the chicken: In a mixing bowl, combine the chicken cubes, ginger garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper, maida, 3 tbsp cornflour, egg, and salt. Mix well to coat the chicken evenly. Set aside to marinate for at least 15 minutes.

2. 2

   Fry the chicken: Heat 2 cups of oil in a wok or deep pan over medium-high heat. Carefully drop the marinated chicken pieces one by one into the hot oil, ensuring not to overcrowd the pan. Fry in batches. Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown and crispy. Remove the fried chicken with a slotted spoon and drain on a plate lined with paper towels.

3. 3

   Prepare the sauce and slurry: In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, green chilli sauce, vinegar, ketchup, sugar, and 0.25 tsp black pepper. Set this sauce mixture aside. In another small bowl, mix 2 tbsp cornflour with 1/4 cup of water until smooth to create a slurry. Set this aside as well.

4. 4

   Make the gravy: Heat 2 tbsp of oil in a clean wok or large pan over high heat. Add the chopped ginger, garlic, and slit green chillies, and sauté for 30 seconds until fragrant. Add the cubed onions and capsicum and stir-fry for 2-3 minutes until they are slightly tender yet still crunchy. Pour in the prepared sauce mixture, stir well, and bring it to a boil. Add 1.5 cups of water and let it come to a rolling boil.

5. 5

   Thicken and finish: While the gravy is boiling, give the cornflour slurry a quick stir and slowly pour it into the pan, stirring continuously to prevent lumps. Cook for 1-2 minutes until the gravy thickens to your desired consistency. Add the fried chicken pieces to the gravy and toss gently to coat them well. Simmer for 1 minute, allowing the chicken to absorb the flavors. Garnish with chopped spring onion greens and serve hot.