Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns,soy sauce,red chilli sauce etc .Most dishes are served with gravy ,dry ,deep Fried & stir fried without gravy.Check my more Indo-chinese recipe .
I am sharing my version of Dry chilli chicken In its two-stage preparation, the first stage Boneless chicken is marinated & deep fried & second stage, the deep fried chicken are sautéed with chopped onion,garlic ,bell pepper &sauce.
Ingredients
Chicken breast 500 gm/1 lb
For marination Ginger Garlic Paste 2-3 tsp
Ginger Garlic Paste 2-3 tsp
Vinegar 1 tsp
Egg 1
Soy sauce 2 tsp
Salt to taste(marination & gravy)
Black Pepper to taste
Cornflour 2 tbsp
for gravy Onion small (diced)1
Onion small (diced)1
Green Bell Pepper (diced) 1
Vinegar 1/2 tsp
Red chilli sauce 1 tsp
Garlic chopped 2-3
Soy sauce 1 tsp
Red chilli flakes 1 tsp (optional)
Tomato sauce 1/2 tbsp
Salt to taste
Cornstarch 1tsp (Dissolve with water)
Oil for Deep frying
Oil 1 tsp for sauteeing
Method
Wash & clean Chicken breast.Pat dry using paper towel cut into a desired shape.Take a big bowl put chicken & marinated ingredients mentioned above.keep aside for 30 min .Heat a pan adding oil deep fry marinated chicken & drain on a paper towel to remove excess oil.Heat oil in another pan add garlic, chilli & saute.add onion & bell peppers saute.now add sauce mixture & corn starch mix give a boil.add fried chicken.mix properly so that sauce coat chicken properly.turn off heat & sprinkle red chilli flakes.Serve hot !!
Desi Swad 