Friday Cooking: A Dish Perfected At Last

I enjoy cooking. Modifying recipes is another great interest. This Friday I tried to get more control over cooking Chilli Chicken.
The soft coating that is present in Mezban's ( Aligarh) was quite difficult to replicate. Today I did it successfully. If you wish to know the secrets, keep reading.


Ingredients:

1. Chicken Boneless : 300 gms
2. Bell Peppers : 2
3. Onion Medium Size : 2
4. Green Chillies : 6-8 pcs
5. Corn flour : 1 cup
6. Maida : 1 cup
7. Red Chilli Sauce : 1 tsp
8. Dark Soy Sauce : 1 tsp
9. Garlic Paste : 2 tsp

Modified And Perfected Chilli Chicken

Method:
Cut boneless into square pieces. Mix cornflour, maida, red chilli sauce, dark soya sauce, salt and garlic paste with water to make a thick mixture. Pour half the mixture onto the cut chicken pieces and keep aside for 1 hour.After 1 hour deep fry for 10-12 minutes.
Cut onion, bell peppers and chillies and fry them over high heat, by tossing occasionally. If you are not adept to tossing you can use a spoon. Keep aside.
Heat about two teaspoon of oil in a kadhai (wok), pour the remaining half mixture in the kadhai, pour water enough to make a dense gravy. Put the fried pieces, fried onion, bell pepper and chillies and cook for a few minutes. When its ready, invite me too.