Chilly Chicken

Yet another Chinese dish and an all time favourite – Chilly Chicken

Ingredients for Chilly Chicken:

Chicken – 1 Kg (Boneless)

Ginger-Garlic Paste – 2 Tbsp

Parsley – 4 Tbsp

Vinegar – 1 Tsp

Soya sauce – 2 Tbsp

Tomato Ketchup – 1 Tbsp

Red-Chilly Sweet Sauce – 2-3 Tbsp

Tabasco Sauce – 1 Tbsp

Capsicum – 1 Big (Medium sized cubes)

Onion – 1 Big (Medium sized cubes)

Green Chillies – 4-5 (slit along the length)

Spring onion – 4-5 (Jus the green part, finely chopped)

Ginger – 1-2 Tbsp (Finely chopped)

Garlic - 1-2 Tbsp (Finely chopped)

Salt and Ajinomoto to taste

Oil (olive oil preferably)

Procedure - Chilly Chicken:

Dice chicken into desirable chunks. Marinate it with ginger-garlic paste, 2 Tbsp parsley & vinegar and let it rest for 5-10 minutes. Now shallow fry the chicken pieces. Do not over fry the pieces as they tend to get hard and chewy when cooled down. Take them off the oil, the moment you see the meat is cooked tender. Keep it aside.

Take a shallow pan on low heat, put 2 Tbsp oil. Now drop in the ginger and garlic pieces, and then the veggies including chillies & spring onion. Sauté them for a minute and drop the chicken pieces as well. Let the heat be on low and put in all the sauces. The measurements of the sauces are in accordance to my liking. Please do feel free to adjust them to yours. Sprinkle salt, ajinomoto and the remaining parsley and give it a good stir. Let all the sauces glaze the chicken and veggies well. Once you get the aroma of the same, it’s time to turn off the heat, serve and relish the pipping hot Chilly Chicken.