Indo-Chinese Dry Chilli Chicken with Peppers and Green Chillies

What you need

• 500 g (1.1 lb) boneless chicken thighs, skinless, cut into 2.5 cm (1 in) pieces
• 1 large egg, beaten
• 2 tbsp light soy sauce, divided
• 1 tsp Kashmiri chilli powder
• 1/2 tsp salt
• 1/2 tsp ground white pepper, divided
• 2 tbsp cornstarch, for the batter
• 1 tbsp all-purpose flour
• vegetable oil, for deep-frying, plus 2 tbsp for the wok
• 6 cloves garlic, finely chopped
• 3 cm (1 1/4 in) fresh ginger, finely chopped
• 3 green chillies, slit lengthwise
• 3 scallions, whites and greens chopped separately
• 1 onion, cut into 2.5 cm squares, layers separated
• 1 green bell pepper, cut into 2.5 cm squares
• 1 tbsp red chilli sauce
• 2 tsp white vinegar
• 1/2 tsp sugar
• 1 tsp cornstarch, for the sauce

Method

Restated from the original video

1. 1

   Pat the chicken dry with paper towels and put it in a bowl.

2. 2

   Add the egg, 1 tbsp of the soy sauce, the chilli powder, salt and half the white pepper. Stir well.

3. 3

   Sprinkle the 2 tbsp cornstarch and the flour over the chicken and mix until each piece wears a thin, tacky coat. Leave for 20 min.

4. 4

   Heat oil for deep-frying in a wok or deep pan to 175 °C (350 °F).

5. 5

   Fry the chicken in 2 batches, stirring now and then, until crisp, deep golden and cooked through with no pink inside, 4-5 min per batch. Drain on paper towels.

6. 6

   Stir the 1 tsp cornstarch into 3 tbsp cold water in a cup.

7. 7

   Pour the frying oil out of the wok, wipe it and set it over high heat with 2 tbsp fresh oil.

8. 8

   Add the garlic, ginger, green chillies and scallion whites. Stir-fry until fragrant, 30-60 seconds.

9. 9

   Add the onion and bell pepper and toss over high heat until lightly charred at the edges but still crunchy, about 2 min.

10. 10

    Add the remaining soy sauce, the chilli sauce, vinegar, sugar and the rest of the white pepper. Stir for 30 seconds.

11. 11

    Stir the cornstarch mixture again, pour it in and cook until the sauce thickens and turns glossy, about 30 seconds.

12. 12

    Return the chicken to the wok and toss until every piece is coated, about 1 min.

13. 13

    Scatter the scallion greens over the top and serve hot.

Imported from tasteasianfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.