Chinese Cuisine is extremely popular all over the world but at the same time its taste varies across the geographic regions and India is no different. One reason could be that Chinese restaurants try to modify their dish according to the local place and available ingredients but keeping the basic essence same.

In India too we have our own variety of Chinese cuisine known as Indo-Chinese. The recipe which I'm sharing today is called "Chilli Chicken". You may not find this recipe in the menu card of any authentic Chinese restaurant but Indian restaurants offering Chinese food in or outside India is incomplete without this recipe. Chinese restaurants do have a similar kind of dish known as "Kung-Pao Chicken" which looks somewhat like Chilli Chicken but taste wise it's very different.

We both like Chinese and Thai cuisine a lot that's the reason we would love to have noodles, soup etc for dinner once a week. Yesterday was that day when I made Chilli Chicken and paired it with Egg Chowmein and Tomato Soup. A lazy, rainy night is perfect for Chinese food as it takes very less time for preparation and cooking; making happy "me" and so is my family :)

We like the dry version of Chilli Chicken from it's gravy counterpart so here I'm posting the recipe of the same. So, let's begin with the recipe:

Ingredients:

1. Chicken Breasts: 2

2. Bell Peppers (cubed) : 1 cup

3. Onions (cubed): 1 cup

4. Spring Onions (green portion chopped): 1/2 cup

5. Sesame Seeds: 1/4 tsp

6. Oil: for frying

For Marination:

1. Soy Sauce: 1 tbsp

2. Vinegar: 1 tbsp

3. Corn Starch: 4-5 tbsp

4. Black Pepper: 1/4 tsp

5. Garlic Cloves (minced): 3-4

6. Egg: 1

7. Salt: to taste

For Gravy:

1. Soy Sauce: 3 tbsp

2. Vinegar: 2 tbsp

3. Chili Sauce: 2 tbsp

4. Tomato Ketchup: 2 tbsp

5. Garlic Cloves (minced): 3-4

6. Corn Starch: 1 tbsp

7. Spring Onions (white part chopped): 1/2 cup

8. Chicken Stock/ Water: 1/2 cup

Method:

1. Wash the chicken breast thoroughly and pat dry with a kitchen towel. Cut them into bite size pieces and keep them aside.

2. Take a deep bowl and prepare the marinate by mixing all the ingredients mentioned under "For Marination".

3. Put the chicken pieces into this marination and let it rest for 30 minutes.

4. In a small bowl prepare the gravy mixture by adding soy sauce, vinegar, chili sauce, tomato ketchup, cornstarch and chicken stock or water. Mix well all the ingredients and keep it aside for sometime.

5. Heat oil in a wok on medium heat. When the oil is hot enough deep fry the marinated chicken pieces in batches. Do not overcrowd the wok. Cook them for 2-3 mins.

6. Take the fried chicken pieces on a plate lined with paper towel to soak the excess oil.

7. In a separate pan or wok heat two tablespoon of oil and fry the cubed bell peppers and onions. Do not overcook, you should feel the crunch of the bell peppers and onions while having Chilli Chicken.

8. Add another tablespoon of oil if required. When the oil is hot enough add the minced garlic and fry them until it turns golden brown. Take care not to burn them.

9. Add the chopped white portion of the spring onions and fry them for a minute. Now its time to add the prepared gravy mixture. Boil the mixture for a minute.

10. Put in fried bell peppers, onions and chicken pieces. Coat the pieces with the gravy and cook until the gravy dries up.

11. Take it out in a serving plate and garnish it with green part of the spring onions and sesame seeds. Enjoy!!

Note:

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