Chilli chicken dry & gravy - Gunter Wilhelm-

Ingredients

Oil for deep frying

marination

250 grams boneless chicken

1 ½ tsp. chilli sauce

1 ½ tsp. soya sauce

¼ tsp pepper powder

2 to 3 tbsp. corn flour (1 tbsp. more optional)

2 to 3 tbsp. plain flour / Maida (optional use to get a restaurant style chicken)

¼ tsp. red chili powder

Salt little

Seasoning

1 ½ tsp. soya sauce

1 tsp. chili sauce (you can substitute with ketchup)

½ tsp. red chilli powder

¾ to 1 tsp. vinegar

½ tsp. sugar

Veggies

1 medium onion thinly sliced or cubed

2 tsps garlic chopped

¼ to ½ cup cubed bell pepper / capsicum

1 to 2 green chilies slit and seeded

1 sprig of spring onion chopped (optional)

4 to 5 leaves of celery chopped finely (optional)

Spring onions for garnish

Instructions

Marinate chicken with chili sauce, soya sauce & pepper powder. Set aside until you prepare the rest. At least for 45 minutes. 2 hours is best. Meanwhile you could chop your onions, bell pepper and make the sauce ready for seasoning.

Sprinkle corn flour, plain flour (optional) on the chicken along with salt and mix well. If you like to have your chicken coated with crunchy flour like we get in restaurants, then use 1 more tbsp. corn flour and 2 tbsp. plain flour. Add chili powder. If you wish to use egg, you can add it now. Mix well.

Add chill powder or paprika and mix again.

Heat oil in a pan and deep or shallow fry till the chicken is done. Keep stirring to fry evenly. Do not over fry, it tends to turn hard. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.

Prepare the sauce . Add soy sauce, chili sauce, red chili powder, vinegar and ½ tsp sugar to a bowl and mix well.

Remove off excess oil from the pan, just keep 2 spoons oil in the pan. Add garlic fry for about a min, add onions, capsicum, spring onions, and celery and green chilies and fry till they turn slightly soft for about a minute or so.