Chinese Chilli Chicken


  • 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.


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