- In a bowl, add 250 gm of boneless or bone-in chicken, one tablespoon salt, one tablespoon chilli sauce, one tablespoon soya sauce, one tablespoon pepper powder and give it a good mix.
- In the same bowl, add two tablespoons of cornflour, two tablespoons of plain flour, and one tablespoon of salt to get a crunchy texture of the chicken.
- Mix all the ingredients with two beaten eggs. Mix well to coat the chicken. If required, add 2-3 tablespoons of water. Do not use a lot of liquid in the process.
- In a pan, heat oil until hot enough. Shallow fry or deep fry the coated chicken pieces until they turn golden in colour. Remove the excess oil with the help of tissues.
- Now for the seasoning, prepare the sauce. Add one tablespoon soya sauce, one tablespoon chilli sauce, one tablespoon tomato sauce, one tablespoon vinegar, ½ tablespoon sugar, ½ chilli powder in a bowl, and give it a good mix with 2-3 tablespoons water. The sauce consistency should be thick and not too runny.
- Heat 2 tablespoons of oil on a medium flame in a frying pan for seasoning. Add four crushed garlic and fry it for a minute. Add chopped onions, spring onions, sliced red pepper, green pepper and one tablespoon of salt. Fry until they turn slightly tender but do not overcook them.
- Add the sauce and bring them to a boil.
- Now, add the fried chicken and toss them along with veggies and the sauce. Fry them for 4-5 minutes, and the chicken chilli is ready.
