Indo-Chinese Chilly Chicken

Chilly Chicken

Ingredients:
500 gm boneless chicken, cut into 1 inch pieces 
4-5 green chilies, slit lengthwise (adjust to taste)
10-12 garlic cloves,finely chopped
1 capsicum, sliced lengthwise
1 medium size onion, sliced lengthwise
3tsp cornflour
2tbsp dark soya sauce
1tsp white vinegar
1tbsp tomato ketchup
1cube maggi chicken stock
Oil for frying
Water 2 cups and 2tbsp
For Marination:
1 egg, beaten
7 garlic cloves,minced
1inch ginger,minced
1tbsp dark soya sauce
1tbsp cornflour
Salt to taste
1 green chilly paste, optional
Method:
Take the chicken pieces in a bowl. Add salt,ginger,chilly and garlic paste. Mix well. Keep it in the refrigerator for one hour.
Remove the chicken from the fridge. Add the beaten egg,cornflour and soya sauce. Mix all the ingredients well. Keep it aside for 10-15mins.
Heat oil in a pan for deep frying. On medium heat fry the marinated chicken pieces until golden brown. Remove on a tissue and keep aside.
Heat 2tbsp oil in a wok. Keep gas flame on high. Add the chopped garlic. Saute for half minute. Add the onions and saute for 30 secs.
Add the capsicum and saute.
Add soya sauce,ketchup,maggi stock cube. Add the chicken pieces.Add 2 cups of water. Bring it to a boil.
Mix the cornflour in 2tbsp water.
Once the sauce starts boiling add the cornflour mix and vinegar. The sauce will thicken when you add cornflour. Keep the sauce consistency as per your liking. You can now add chopped spring onion (optional).
Chilly Chicken is ready to serve.
I have not added salt to the sauce because of the maggi stock and soya sauce. Both these ingredients have salt in it.
Tips!
If you want to cook chilly chicken dry then just add 1/2cup water,little vinegar and little cornflour (approx 1tsp).