Chilli Chicken is one of the most popular Indo-Chinese chicken preparation. Everyone loves the boneless juicy chicken in sweet and savory gravy. It is one of the best starter for a party menu. Her I'm using a whole chicken for making chilli chicken instead of using boneless pieces only.

 Ingredients For Marinating:

1. Chicken- 1medium sized (cut them in to small pieces)
2. Soya sauce-1tbsp
3. Ginger garlic paste-2tbsp
4. Corn flour- 1/4 cup+ 2tbsp 
5. Kashmiri chilly powder- 2 tbsp
6. Vinegar-2 tbsp
7. Egg-1 (optional)
8. Salt-to taste
9. Oil-for deep frying

Other ingredients:

1. Onion-4 large
2. Capsicum / bell pepper-2 small
3. Garlic chopped thinly-2 tbsp
4. Ginger chopped thinly-2 tbsp
5. Green chilly thinly chopped-2 tbsp
6. Salt-to taste
7. Tomato sauce-1/2 cup
8. Soya sauce- 2 tbsp
9. Green chilli sauce-2 tbsp
10. Spring onion or coriander leaves-to garnish

Preparation:

• Marinate the small chicken cube pieces with ingredients under marination for 30 minutes.
• Deep fry it until golden brown and fried nice (don’t overfry)
• Keep it aside.
• In the remaining oil (remove the excess amount) add ginger, garlic and green chilly.
• Sauté until golden in color.
• Add cubed onions and sauté for a minute.
• Add cubed bell pepper and saute for two to three minutes.
• Add soy sauce, chilli sauce and tomato ketchup; mix well.
• Switch off the flame by garnishing with chopped coriander leaves

Note:

• Deep frying absorbs less oil than shallow frying; hence it is always better.
• Fry the chicken pieces until just golden in color at low-medium flame. Over frying makes the chicken pieces hard. 
• Kashmiri chilly powder is added to get a restaurant style dark red color. You can omit it and add a pinch of red food color if desired.