Ah… wat to say about this yummy-looking chicken. Nowadays am becoming crazy on chilli chicken. We mostly buy chilli chicken from the near-by Indian restaurant to accompany the plain brown rice and I came to know in most hotels they add MSG. This insisted me to try this at home on a Sunday, without adding MSG. Instead of deep frying I patiently shallow fried the chicken pieces. I served it with Jeera Rice. Check out my Chilli Paneer Recipe for veggie-lovers Preparation time: 1 hour Cooking time: 20 minutes Ingredients ½kg Boneless Chicken 1tsp all purpose flour/maida ½ tsp corn flour 1 egg ½ tsp Lemon juice 1 tsp turmeric powder Salt Oil 1 onion (cut into cubes) ½ capsicum/bell peppers (cut into cubes) 4-5 green chillies 1tbsp soy sauce 1tsp tomato sauce 1 tbsp chilli sauce 1 tsp minced ginger 1 tsp minced garlic Spring onions (to garnish) How to make it Clean the chicken thoroughly in water. Add turmeric powder to rid of the smell. Again clean it with water. Cut the chicken into small chunks. Add all purpose flour/maida, corn flour, lemon juice egg, half of the chilli sauce and salt. If needed add pinch of ginger-garlic paste to it. Mix well and marinate for ½ hr- one hr. In a wok heat oil and deep fry the chicken pieces till it turns golden brown. Drain the excess oil using a clean kitchen tissue. Heat 2tsp of oil in a wok and add the minced ginger and garlic, sauté. Slit the green chillies, fry for 3-4 mins. Add the cubed onions and sauté till it turns pale pink color. Add the bell peppers and cook for another 2 mins in high flame. Add tomato sauce, soy sauce and chilli sauce. Mix well. Now add the deep fried chicken pieces and coat the masalas with the chicken. Garnish with the chopped spring onions. Serve hot with Jeera rice or Fried rice. Notes: Always use a broad wok for all the Indo-Chinese Recipes. Make sure you cook on high flame. These two points help to maintain the crunchiness of the veggies used. I used red jalapeno peppers and green jalapeno peppers along with the usual green chillies to give the dish a colorfull look. Use the chillies based on the availability. I used lemon juice instead of vinegar. Adding lemon juice to the chicken will helps the chicken to remain tender.