Step 1

(Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.

Step 2

Slice chicken to bite sized pieces about half inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.

Step 3

Then add 1½ tsp soya sauce, 1½ tsp chilli sauce, ¼ tsp pepper powder, ¼ tsp red chili powder (optional) and 1 pinch of salt.

Step 4

Then sprinkle corn flour & plain flour.

Step 5

Add the egg white or water just as needed to bind the flour with the chicken. If the mixture is dry add more egg white or sprinkle some water.

Step 6

Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use.

Step 7

Cube the onions & bell pepper. Separate the layers and slit green chilies.

Step 8

Prepare the sauce in a bowl. Add 1 tbsp soya sauce, 2 tbsps chili sauce, 2 tbsps tomato ketchup, ½ tsp red chili powder, 1 tsp vinegar and ½ to 1 tsp sugar to a bowl. Pour 2 tbsps of water and mix well. Set this aside.

Step 9

Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.

Step 10

Check if the oil is hot enough by gently sliding a small quantity of batter to the hot oil. It must rise without browning.

Step 11

Now add the chicken cubes one by one without crowding the pan.

Step 12

Fry on a medium high heat until crisp, golden and evenly cooked from inside.

Step 13

Keep stirring to fry evenly. Do not over fry as the chicken tends to turn hard.

Step 14

When the chicken is cooked completely, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.

Step 15

For extra crisp chicken, once done frying the entire chicken refry them in hot oil.

Step 16

Heat 1½ tbsp oil in a wok or pan on a high flame.

Step 17

Add garlic & fry for about a min.

Step 18

Then add onions, capsicum, spring onions and green chilies.

Step 19

Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.

Step 20

Pour the sauces. Let the sauces bubble up well & slightly thicken.

Step 21

Taste the sauce and add more salt, spice or sauce as needed.

Step 22

Also taste the chicken first and add accordingly.

Step 23

Then add the fried chicken, Mix well. Saute chilli chicken on a high flame for 1 minute.

Step 24

Toss until the chicken is coated well with sauce. Garnish with green parts of the spring onions.

Step 25

Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.