Chilli Chicken

Chilli Chicken is probably one of my favorite Indo-Chinese dishes ever, and I'd only ever made it once before a few years ago. Last night I decided to give it a shot again and it was delicious! So here goes J

Ingredients

• 2 lbs of chicken thighs (dark meat), chopped into small-ish pieces
• 1 green pepper, chopped into large pieces
• 1 red pepper, also chopped into large pieces
• 1/2 onion, also chopped into large pieces
• 3 tbsp soy sauce
• 2 tbsp chilli sauce
• 1 tbsp white vinegar
• ¼ cup of corn starch
• 3 cloves of garlic, finely minced
• 1" of ginger root, finely chopped as well (alternatively, 1 tbsp of ginger paste)

Process

1. Add salt and pepper to the corn starch and mix into ¼ cup of warm water. Add a couple splashes of soy sauce (about 1 tbsp) and make sure to mix it really well and get rid of all clumps of corn starch.
2. Then pour that mixture on top of the chopped chicken pieces and make sure everything is coated evenly.
3. Now heat up a pot of oil and deep fry all of the chicken. I had the oil on the stove on medium heat and let it fry in the oil until it's a dark golden color.
4. Take a little bit of that oil to coat a new pan and add the minced garlic and ginger. Let it sautee for a little and then add the chopped onions and peppers and stir around for about a minute.
5. Mix together the soy sauce, chilli sauce, white vinegar and add it to the peppers and onions mix.
6. Now add the chicken and stir it so that all the pieces of chicken and all the veggies are coated well in the sauce.
7. To garnish, you can chop some green onions and sprinkle them on top, and serve with rice or noodles!

Hope you enjoy this as much as I did J