For the batter
- Boneless chicken, preferably thighs – Around 400 – 500 gm, cubed
- Corn flour – 1 tbsp (I used Argo corn starch)
- Egg – 1
- Pepper powder – 1/2 tsp
- Salt – As required
For the gravy
- Onion – 1 small, diced
- Bell pepper – 1 cup, diced
- Garlic – 1.5 tbsp, finely chopped
- Green chillies – 4, slit
- Red chilli powder – 1/4 tsp
- Pepper powder – 1/4 tsp
- Spring onions – 1 + 1 tbsp
- Cashews – 10 – 12
- Chili-garlic sauce – 2.5 tbsp
- Soy sauce – 1.5 tbsp
- Vinegar – 2 tsp
- Sugar – 2 – 3 pinches
- Corn flour – 1 tbsp mixed in 1/4 – 1/2 cup water, for thickening the gravy ( I used Argo corn starch)
- Chicken Stock / Water – 2 – 2.5 cups
- Salt – To taste
- Vegetable oil – For deep frying
- Vegetable oil / sesame oil – 1 tbsp
1. Clean, wash and cube the chicken thighs. Combine them with 1 tbsp corn flour, beaten egg, pepper powder and salt. Deep fry in oil until brown, at medium heat. Drain on to a paper towel. Keep aside.
2. Heat 1 tbsp sesame oil or vegetable oil (you can use the oil that was used for deep-frying the chicken pieces) in a wide pan at medium heat. Stir in the chopped garlic, green chillies. Saute for two seconds and add the cashew nuts. Saute for a few seconds and add the diced onion. Saute for a few seconds and add the diced bell pepper and 1 tbsp spring onions. Saute for a few seconds and add 1/4 tsp chilly powder, 1/4 tsp pepper powder, 2 – 3 pinches of sugar, chili-garlic sauce and soy sauce. Add 2 – 2.5 cups of chicken stock / water.
3. Bring it to a boil and add the vinegar and fried chicken pieces. Mix well and cook for a few more minutes. Check for salt. Add the corn flour dissolved in water little by little, stirring well, till the sauce thickens. I used around 1.5 – 2 tbsp. If you want a really thick gravy simmer it for a few more minutes. Switch off. Garnish with chopped spring onions. Serve hot with fried rice or noodles.
1) If you want dry chilly chicken, you need not add corn flour in water. Or else you can boil the gravy until the chicken gets coated well with the sauces.
2) You can substitute chili-garlic sauce with green chilly sauce or red chilly sauce.
Recipe adapted from VahRehVah.com