CHILLI CHICKEN (pak- Chinese)

Ingredients For Marinade:

1- CHICKEN BONELESS (Thai and Leg) 500 gms

2- Corn flour 2 tbsp
3- Salt ¾ tsp
4- Soya Sauce 1 ½ tbsp
5- Black pepper ¾ tsp
6- Egg 1

For Sauce:

7- Oil 3-4 tbsp

8- Ginger Paste 6 cloves
9- Green chilies (thin diagonal cut) 5-6
10- Onion Medium size (half rings) 2
11- Capsicum julienne 2
12- Soya Sauce 1 tbsp
13- Chili sauce 2 tbsp
14- Chicken stock 1 ½ cup
15- Vinegar 1 tbsp
16- Salt as required
17- Corn Flour 1 tbsp
18- Green onion to garnish 1

(For little bit dry chili chicken add only 150 ml stock with 2 tsp corn flour and reduce green chilies to 4)

Method: in a large bowl marinade chicken with salt, black pepper, soya sauce, corn flour and egg and
keep aside for half an hour.

In a deep pan shallow fry all chicken pieces for 2-3 min on each side on medium heat. Do not overcook
then as it will become hard. Keep aside covered.

In a large wok heat oil on high heat add garlic paste and sauté for 30 sec., green chilies, onion and
capsicum and stir for 10 sec and add soya sauce and chili sauce and sauté for another 30 seconds and
add ch. stock, vinegar and salt and let it boil then add fried chicken and stir and add 100 ml stock with 1
tbsp corn flour and mix well. Garnish with green onion and serve with steam rice.