A loved Chicken fry recipe with onions and Chili. Can be served as a main course or can be a perfect appetizer.
Preparation Time : 45 minutes
Serves : 4-6 persons
Small Chicken Pieces: 500 grams. (You can use both Boneless or with Bone)
Soya sauce: 2 tablespoon
White vinegar : 3 tablespoons
Green Chilli paste: 1 teaspoon (optional) Ginger garlic paste: 2 tablespoons
Cornflour : 2 tablespoons
Salt as per taste
Pepper powder : 1/2 teaspoon
Whole Kashmiri red chillies : 6-7
Sugar : 1 tablespoon
Onions : 1 cup cubed
Green Capsicum : 1 cup cubed
Oil for deep frying
In a bowl take the chicken pieces and add all the ingredients with 2 tablespoons vinegar and 1 tablespoon soya sauce except Cornflour and oil. Mix well and let it marinate for 8-9 hours. Minimum marination time is 4 hours. Now add the Cornflour and mix well. Heat oil in a Kadhai or pan, add the chicken pieces one by one and deep fry in medium heat until golden brown. Drain excess oil and keep aside.
For preparing Chilli sauce, boil the whole dry red chillies in water until it becomes fluffy. Now in a blender, add the boiled chillies and sugar and blend into a smooth paste. Take it out in a bowl and add 1 tablespoon vinegar. You can store this sauce for around 1 month in the refrigerator and use it for other dishes as well.
Now in a pan, heat 1 tablespoon oil. On High flame stir fry the onions and capsicum for 2-3 minutes. Add 2 tablespoons of the prepared Chilli sauce and 1 tablespoon soya sauce. Mix well. Add the Fried chicken pieces and salt if required. Stir fry for 2 minutes and serve hot.