1 pound boneless, skinless chicken thighs, cut into 2" pieces [even bone in chicken can be used too]
1 tsp corn starch
1 tbsp all-purpose flour
1.25 cups sliced red onions [the more onions, the better]
3-4 pods garlic,crushed
1 tbsp fresh ginger julians
12-15 whole dry red chillies, broken into 2-3 smaller pieces (adjust to taste, use less quantity or milder variety)
2-3 tbsp dark soya sauce
4 tbsp white vinegar (or to taste)
1 tbsp hot & sweet tomato chili sauce (Maggi)
1.5 tsp - 2 tsp red chilli powder (adjust to taste)
1/4 cup diced bell peppers
3/4 tsp crushed black pepper
Salt to taste
Few chopped green chillies
3 tbsp + 1 tbsp canola oil
Notes -
The dish taste much better when you deep fry the chicken as opposed to shallow frying it.
Method
Pat the chicken pieces dry with a paper towel.Sprinkle the chicken with cornstarch, all-purpose flour, salt and black pepper and combine well.
Set aside for 5 minutes.
Meanwhile in a wide-mouthed pan, heat the 3 tbsp oil to the smoking point.
When the oil is hot, tip in the chicken pieces and saute in oil till they become white on the outside and slightly tender.About 3-5 minutes.
Remove the chicken pieces and drain on a paper towel.
In the same pan, add the 1 tbsp oil and on high heat add the crushed garlic and ginger julians.
Saute for 2 minutes and add the sliced onions.
Saute the onions till they are soft and translucent but not brown.
Next, add the whole red chillies,chicken,soya sauce, hot & sweet tomato chili sauce, salt and red chilli powder to the pan and cook on high heat till the
chicken pieces are tender.About 8-10 minutes.
Add the diced capsicum now (if using).
Once the chicken is cooked, remove from heat and add the vinegar.
Transfer to a bowl and garnish with few green chillies.
Serve warm with steamed rice or chow mein/hakka noodles.
