Chilli Chicken Dry 
Crispy, spicy, and full of flavor – a restaurant-style starter!
Ingredients (for 500g chicken)
Boneless chicken – 500g, cut into cubes
Egg – 1 
Cornflour – 3 tbsp 
All-purpose flour (maida) – 2 tbsp 
Ginger-garlic paste – 1 tbsp 
Soy sauce – 2 tbsp 
Red chili sauce – 1 tbsp
Green chili sauce – 1 tbsp
Vinegar – 1 tsp 
Pepper powder – 1/2 tsp
Salt – to taste 
Oil – for frying 
For tossing:
Garlic – 1 tbsp, chopped
Ginger – 1 tsp, chopped
Green chilies – 2-3, slit
Onion – 1 medium, diced 
Capsicum – 1, diced 
Spring onion greens – for garnish 
Soy sauce – 1 tbsp
Red chili sauce – 1 tbsp
Tomato ketchup – 1 tbsp 
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Instructions
1. Marinate the chicken
Mix chicken with egg, cornflour, maida, ginger-garlic paste, soy sauce, pepper, and salt. Rest for 30 mins. 
2. Deep fry the marinated chicken till golden and crispy. Set aside. 
3. In a wok, heat 2 tbsp oil. Sauté garlic, ginger, green chilies till fragrant.
4. Add onions and capsicum. Stir-fry on high for 2 mins.
5. Add soy sauce, chili sauce, ketchup, and vinegar. Mix well.
6. Toss in the fried chicken and coat everything evenly. Stir-fry on high for 2–3 mins.
7. Garnish with spring onion greens. Serve hot as a starter!
