Dry Chilli Chicken Recipe By Delicious Storm Restaurant Style Chilli Chicken At Home 

Dry Chilli Chicken Recipe By Delicious Storm Restaurant Style Chilli Chicken At Home
500g boneless chicken, cut into small cubes
1 tbsp soy sauce
1 tsp ginger-garlic paste
2 tbsp cornflour
2 tbsp all-purpose flour
Salt, to taste
Oil, for deep frying
For the sauce:
2 tbsp oil
1 onion, finely chopped
1 bell pepper (green, red, or yellow), cut into cubes
2-3 green chillies, slit
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
2-3 spring onions, chopped (whites and greens separated)
2 tbsp soy sauce
1 tbsp red chilli sauce
1 tbsp tomato ketchup
2 tbspoon chilli sauce
Salt, to taste
1 tsp cornflour mixed with 2 tbsp water (optional for thickening)
Instructions:
Marinate the Chicken:
In a bowl, mix the chicken pieces with soy sauce, vinegar, ginger-garlic paste, cornflour, all-purpose flour, and a pinch of salt.
Let it marinate for at least 30 minutes.
Fry the Chicken:
Heat oil in a deep pan for frying.
Once the oil is hot, deep fry the marinated chicken pieces until they are golden brown and crispy.
Remove and drain on paper towels to remove excess oil.
Prepare the Sauce:
In a large pan or wok, heat 2 tbsp of oil.
Add the chopped onions, bell peppers, green chillies, ginger, garlic, and the white part of the spring onions. Stir-fry on high heat until the onions turn translucent.
Add soy sauce, red chilli sauce, tomato ketchup, vinegar, and sugar. Mix well and stir-fry for a few minutes.
Adjust salt to taste.
Combine and Serve:
Add the fried chicken pieces to the sauce and toss well to coat the chicken evenly with the sauce.
If you prefer a thicker sauce, add the cornflour slurry and cook for another minute until the sauce thickens.
Garnish with the green part of the spring onions.
Serve hot as an appetizer or a side dish.
Enjoy your delicious Dry Chilli Chicken!