CHILLI CHICKEN

INGREDIENTS:

1.5 lb Boneless, skinless chicken thighs/breast pieces
2 tbsp all purpose flour
salt to taste
1 tsp red chili powder (cayenne pepper)
vegetable oil for deep frying
2 cups thinly diced onions
2 tbsp minced ginger
2 tbsp minced garlic
2 tbsp minced green chilies (a spicy variety, Thai)
2 tbsp minced green onions
1/2 tsp red chili powder (cayenne pepper)
1 tbsp soy sauce
1 tbsp ketchup
1 tsp chili sauce

PREPARATION:
Cut chicken into small bite sized cubes.

In a mixing bowl, add flour, salt, chili powder and enough water to make a smooth paste.

Add the chicken pieces to the bowl, and mix well to coat the chicken with the flour mixture.

In a frying pan, add enough vegetable oil to deep fry the chicken pieces. When the oil is hot, add the chicken pieces, making sure the pieces don’t stick together, and fry in batches till the chicken pieces are cooked, but not too crispy.

Remove the chicken pieces from the pan, and drain on paper towels.

In a wok, add 2 tbsp of oil from the frying pan, and saute the onions, ginger, garlic and green chilies till the onion pieces are translucent.

Add the 1/2 tsp chilli powder, a little bit of salt and fry till brown.

Now add the fried chicken pieces and cut green onions and mix well to combine. When the chicken pieces are heated through, add soy sauce, ketchup, chili sauce and 1/4 cup hot water and mix well.

Heat on high, stirring occasionally till all the water is absorbed.

Serve hot as an appetizer.