Chilli chicken

We have an Indo-chinese restaurant in our neighborhood which serves a dry version of the chilli chicken and its sooo yummy :-) . I wanted to try it out at home and after looking the internet for some recipes I combined couple of them and came up with this one. The taste definately matched the one like the restaurant :-). Here you go....

Ingredients
1 lb boneless, skinless chicken thighs (cut in small cubes)

Marinade
1 tbsp chilli powder
2 tbsp soya sauce
1 tsp black pepper
2 tbsp cornflour

For the dry gravy
2 whole dried red chillies (optional)
1/2 cup sliced green onions
1 tbsp chopped garlic
4-5 chillies slit length-wise

2 tbsp soya sauce
2 tbsp chilli-garlic sauce

Oil for frying

Method

• Mix all the ingredients of marinade and marinate the chicken in it for about an hour.
• In a large frying pan, heat the oil and shallow-fry the chicken cubes .
• Since the chicken pieces are small they get easily cooked. You know you are ready to turn them when the side on top if white with small pink center on top. Drain on paper towels Cool.
  
• Keep about 2 tbsp oil in the frying pan. Heat it and add dried red chillies, white portions of the green onions, garlic and green chillies. Stir fry 2-3 minutes.
  
• Add the soya sauce and chilli-garlic sauce. Add salt, depending on taste. Usually, with that amount of soya sauce, its not necessary. Mix to coat all the chicken with the sauce. Stir-fry for another 2 minutes.
• Remove from flame and top with chopped greens from the green onions

This chilli chicken was served with chicken fried rice, the recipe of which will follow in the following post :-). Hope you enjoy!!

Note: You can substitute chicken breasts for the chicken thighs called for in this recipe.