½ kg Boneless Chicken cut in small cubes
5 tbsp Corn flour
1 tsp Crushed Pepper
2 Bell Pepper chopped big cubes
2 Green Chilli chopped round
1 inch Ginger piece chopped thin long lines
10 Garlic Cloves chopped round thin
1 Onion chopped big cubes
2 tbsp Soy Sauce
1 ½ tbsp Chilli Sauce
1 tbsp Tomato Sauce
1 cup Cooking Oil
1 tsp Salt
2 Spring Onion white and green chopped separately
Marinate chicken with 3 tbsp corn flour, ½ tbsp soy sauce, ½ tbsp chilli sauce, ½ tsp pepper and ½ tsp salt and allow to rest for 30 minutes.
Heat cooking oil in a pan and fry the chicken pieces in medium heat until it turns golden brown. Keep it aside.
Dissolve 2 tablespoon of corn flour in ½ cup of water and keep aside.
Heat 3 tbsp of oil from fried chicken in a wok. Add chopped ginger, garlic, white portion of spring onion and green chillies into it and stir it for a few seconds.
Add onion, bell pepper and salt to taste. Sauté for 2 to 3 minutes in high heat.
Add 1 ½ tbsp of soy sauce, 1 tbsp of chilli sauce and 1 tbsp of tomato ketchup. Mix well.
Add 1 cup of water and ½ tsp of salt. Allow to boil
Add the fried chicken pieces and ½ tsp of pepper powder. mix well and bring to boil.
Pour the corn flour dissolved water into it and stir for a minute. Taste for salt.
Chilly chicken is ready. Garnish with chopped spring onions.