Ingredients:

• 500 to 600 gms – boneless Chicken
• 2 tbsp – soya sauce
• 1 Egg
• 2 tbsp – Corn flour/Corn starch
• 5 to 6 chopped green chilies
• 2 green onion, chopped
• 1 tsp – Garlic paste
• 1/2 tsp – white pepper powder
• 1 tsp – Sugar
• 2 cups – Chicken broth/ water
• 1 tbsp – oil
• oil to fry
• salt to taste
• 1 pinch ajinomoto

Method:

1. Cut the boneless chicken pieces into cubes.
2. Take 1 tbsp Soya sauce, 1 tbsp corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 10-15 minutes.
3. Heat oil and deep fry the marinated chicken pieces till golden brown.
4. Now in a separate wok heat 1 tbsp oil and add garlic paste and green chilies and saute for few seconds.
5. Add two cups of chicken broth or water.
6. Bring to boil and add sugar, pepper powder, salt, ajinomoto and remaining Soya sauce.
7. Add fried chicken pieces to it and cook for few minutes.
8. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
9. Cook for two or three minutes.
10. Serve chinese chili chicken hot garnished with chopped green onion tops.
11. Chinese chili chicken goes well with steamed / boiled rice.