CHILLY CHICKEN******my version

                            

                                                                               Chilly chicken is one of the dishes that comes like a regular visitor in my house..............everytime we go to restaurants and have chilly chicken the taste would be different.the taste at one place will be completely different from taste at other place.................when i searched for an indian version of chinese chilly chicken i got many recipes.............this recipe is the one that has never failed me...............actually i made this chilly chicken as an accompainment for yesterdays fried rice................
this tastes best when served with fried rice,noodles and even kerala poratta................
so try this and enjoy..........................


INGREDIENTS:

CHICKEN                       -1/2 KG BONELESS CUT INTO SMALL PIECES
OIL                                   - FOR FRYING

FOR MARINATION:

PLAIN FLOUR                   -2 TBLSPN
CORNFLOUR                     -1 TBLSPN
EGG                                      -1[OPTIONAL]
SOYA SAUCE                      -1 TBLSPN
PEPPER PDR                         -1 TSP
AJINO MOTTO                     -1 PINCH[OPTIONAL
GINGER GARLIC PST          -1 TSP
SALT                                       -TO TASTE

FOR SAUCE:

ONION CUT INTO CUBES          -2
GARLIC CHOPPED                        -4
GINGER CHOPPED                        -1 SMALL PIECE
CAPSICUM                                      -1
CELERY                                            -2 TBLSPN
SPRING ONION                                -1 TBLSPN
PEPPER PDR                                       -1/2 TBLSPN
CORN FLOUR                                    -1T BLSPN MIXED IN 1 CUP WATER
SOYA SAUCE                                     -2 TBLSPN
TOMATO SAUCE                                -2 TBLSPN
CHILLY SAUCE                                   -1 TBLSPN
OIL                                                         -1 TBLSPN
SALT                                                       -TO TASTE
RED COLOUR[OPTIONAL]                     -A PINCH

METHOD:

1. MARINATE CHICHEN WITH INGREDIENTS FOR MARINATION AND KEEP ASIDE FOR 1 HR
2. HEAT OIL IN A FRYING PAN AND FRY CHICKEN PIECES
3. DRAIN AND KEEP ASIDE
4. IN AWOK ADD OIL AND SAUTE CHOPPED GARLIC AND GINGER
5. ADD ONIONS AND SAUTE
6. NO NEED TO TURN GOLDEN BROWN
7. WHEN IT SLIGHTLY CHANGES COLOUR ADD CAPSICUM
8. ADD CHOPPED CELERY AND SPRING ONIONS
9. ADD ALL SAUCES
10. ADD PEPPER PDR
11. ADD LITTLE WATER AND COOK FOR 5 MIN
12. ADD COLOUR IF U WANT
13. WHEN SAUCE THICKENS ADD CHICKEN PIECES AND SAUTE
14. ADD CORNFLOUR  MIXED WITH WATER TO THIS AND STIR FOR 5 MIN
15. TRANSFER TO A SERVING BOWL
16. SERVE HOT GARNISHED WITH SPRING ONIONS
17. ENJOY......................