Chilly Chicken Ethnic Kerala Style

CUT CHICKEN IN TO SMALL PIECES. MARINATE CHICKEN FOR 30 MINTS WITH GINGER/GARLIC PASTE, SOYA SAUCE, PEPPER,SALT. THEN ADD EGG, CORN FLOUR, MAIDA AND MIX WELL.

HEAT OIL. PUT CHICKEN PIECES AND DEEP FRY TILL WELL COOKED. MAKE A MODERATELY THICK BATTER WITH CORN FLOUR, LITTLE BIT MIK AND WATER. HEAT OIL IN A WOK, SAUTE CAPSICUM, GREEN CHILLIES AND ONION WITH LITTLE BIT GINGER GARLIC PASTE.

WHEN 3/4TH COOKED, ADD SOYA SAUCE, TOMATO SAUCE. POUR CORN FLOUR BATTER, SUGAR, LITTLE BIT PEPPER AND SALT.

MAKE SURE YOU ADD STOCK FOR GRAVY. GARNISH WITH CHOPPED SRING ONION