- 500 -600 gms Boneless Chicken
- 2 tbsp Soya Sauce
- 1 Egg
- 2 tbsp Corn Flour / Corn Starch
- 5-6 Chopped Green Chilies
- 2 Onion Green (Chopped)
- 1 tsp Garlic Paste
- Salt to taste
- 1/2 tsp White Pepper Powder
- 1 tsp Sugar
- A pinch of ajinomoto
- 2 cups chicken Broth/ Water
- 1 tbsp Oil
- Oil to fry
Cut the boneless chicken pieces into 1 inch cubes.
Take 1 tbsp Soya sauce, 1 tbsp corn flour, salt , egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and saute for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
Cook for 2-3 minutes.
Serve chinese chili chicken hot garnished with chopped onion tops.
Chinese chili chicken goes well with steamed / boiled rice.