Perfect Chilli Chicken

Add the clean chicken pieces to a bowl.

For velveting the chicken, add 1 pinch of baking soda and 2 tbs of water to the chicken pieces.

Mix the chicken vigorously in a circular motion with your hands and allow the chicken pieces to absorb the water.

Add the remaining 1-2 tbs of water (without baking soda for the second time). Mix it vigorously.

Repeat the same process 2-3 times until the chicken absorbs the water. After this process, it will look slimy.

Once done, add pepper powder, salt, soya sauce, and corn flour. Mix it; it needs only a very thin layer of coating.

Heat oil in a pan for deep frying.

When the oil becomes hot, add the marinated chicken pieces.

Fry until light golden brown in color over medium to high heat. Set aside.

For the quick stock, boil some water as required along with a chicken stock cube. When the chicken stock cube completely melts, turn off the heat and set aside. Adding this stock water will enhance the taste of the gravy.

For making the corn flour slurry, mix the corn flour with water. Set aside.

Heat a kadai or a wok. Add oil. When it becomes hot, add chopped ginger, chopped garlic, and coriander stem.

Sauté over high heat for 2-3 minutes. Be careful not to brown the garlic.

Add thick-sliced onion and thick-sliced capsicum.

Sauté for 1-2 minutes over high heat.

Add the stock water (400ml-500ml stock water according to your preference).

When it starts bubbling, add light soya sauce, dark soya sauce, vinegar, pepper powder, salt, and sugar. Mix well.

Bring the sauce to a simmer. Then add the fried chicken pieces, coriander leaves, and spring onion.

Add corn flour slurry. Stir continuously until the correct consistency is achieved.

Once the desired consistency is achieved, turn off the heat.

Garnish with some spring onion greens. Tasty restaurant-style chilli chicken is ready to enjoy.