Chilly Chicken With Sauce

1. Marinate the chicken pieces in soya sauce, pepper, ajinomoto, salt and oil for ½ hour.

2. Place the chicken pieces in a pressure cooker with ¼ cup of water.

3. Pressure cook to give 1 whistle. Remove from fire.

4. Immediately drop the pressure by putting water on the lid, so that the chicken pieces remain firm and do not get over cooked.

5. Dry the excess water on fire and make the chicken absolutely dry.

6. Prepare the egg batter by mixing all the ingredients.

7. Heat oil in a wok. Dip the cooked chicken in the batter and fry till brown. Remove from oil and keep aside.

8. To prepare the sauce, heat 3-4 Tablespoon oil in a wok. Add the garlic, green chillies, stir till they slightly change colour.

9. Add the chilly paste, soya sauce and chicken stock.

10. Add pepper, salt, sugar, ajinomoto when the sauce boils.

11. Add cornflour dissolved in water, stirring continuously.

12. Cook till the sauce thickens. Adjust the flavouring according to your taste.

13. Add the chicken pieces cooked in egg batter.

14. Add spring onions and capsicum. Give a boil and serve hot with steamed rice or chowmein.

Ingredients