Chicken Chilli Dry

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Ingredients

  • 2 breast pieces (cut in strips)
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 egg
  • 2 tbsp maida (all purpose flour)
  • 2 tbsp cornflour
  • 1 tbsp oil
  • 1/4 cup oil
  • 2 tbsp chopped garlic
  • 8-10 dried red chillies
  • 1 large onion cut in strips
  • 2 tbsp soy sauce
  • 1/4 cup oyster sauce
  • 2 cups water
  • 1 chicken cube
  • Cornflour slurry (as needed)
  • 1 tbsp vinegar
  • 1 tsp brown sugar/white sugar
  • 1 tsp chilli flakes
  • 1 tsp black pepper
  • 6-7 green chillies
  • Julienne cut ginger
  • Green chillies for garnish

Directions

  1. Marinate the chicken strips with salt, white pepper, egg, maida, cornflour, and 1 tbsp oil. Mix well and set aside for 15-20 minutes.
  2. Heat oil (1/4 cup) in a pan or wok over medium-high heat.
  3. Deep fry or shallow fry the marinated chicken strips until golden and cooked through. Remove and set aside.
  4. In the same pan, add chopped garlic and dried red chillies. Sauté until fragrant.
  5. Add the sliced onions and sauté until they turn translucent but still crisp.
  6. Add soy sauce, oyster sauce, water, chicken cube, vinegar, brown or white sugar, chilli flakes, and black pepper. Stir well and bring to a simmer.
  7. Add the green chillies and julienne cut ginger. Cook for a few minutes to infuse flavors.
  8. Add the fried chicken strips back into the pan and toss well to coat with the sauce.
  9. Add cornflour slurry gradually to thicken the sauce to a dry consistency, stirring continuously.
  10. Adjust seasoning if needed and cook until the sauce is almost dry and coats the chicken well.
  11. Garnish with fresh green chillies and serve hot.
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