500 grams chopped chicken
1 beaten egg
1/2 cup corn flour
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
2 cup chopped onion
2 tablespoon sliced green chilli
1 tablespoon soy sauce
2 tablespoon vinegar
1/2 cup sunflower oil
salt as required
1/2 cup sliced capsicum (green pepper)
For Garnishing
1 handful chopped spring onions
Tips
If you are going to make boneless chilli chicken at home, try using chicken breasts as they are easy to chop.
For making restaurant-like chilli chicken, dip the chilli chicken in the cornflour batter. This will make them crispy as well as more appealing.
The brining solution can be made by mixing 2 tbsp yoghurt, 1 pinch salt and 1 Ā½ cup of water. Soak the chopped chicken for an hour and refrigerate overnight or for 6-7 hours.
For that perfect restaurant-like colour of chilli chicken, use Kashmiri red chilli powder or degi mirch. This will add a vibrant colour without making it too spicy.