Kolkata chilli chicken

Ingredients

• 500 g boneless chicken, cut in cubes
• 1 egg
• 3 tbsp cornflour and 1 tbsp plain flour
• 2 tbsp soy sauce
• 1 tbsp chopped garlic and 1 tsp chopped ginger
• 6 green chillies, slit
• 1 onion and 1 capsicum, cut in squares
• 1 tsp vinegar
• 2 spring onions, chopped
• Oil for frying and salt to taste

Method

1. Mix the chicken with egg, 1 tbsp soy sauce, salt, cornflour and flour to coat.
2. Deep-fry the chicken in hot oil until crisp and golden. Drain.
3. Heat 2 tbsp oil in a wok on high heat. Add garlic, ginger and green chillies and stir-fry for 30 seconds.
4. Add onion and capsicum and toss for 1 minute; they should stay crunchy.
5. Add the remaining soy sauce, vinegar and salt. For a gravy version, add ½ cup water thickened with 1 tsp cornflour.
6. Toss in the fried chicken, mix well, top with spring onion and serve with fried rice or Hakka noodles.