Restaurant Style Chilli Chicken With Secret Tips - Dry Chicken Chilli Recipe

Ingredients:
-Chicken Boneless 500 g (cut it into strips)
-All-purpose flour (maida) 1 tbs
-Corn Flour 2 tbs
-Sugar (Cheeni) ½ tbs
-Eggs without yolk (anday ki safeedi) 2
-Cooking oil 1 tbs
-Cooking oil for frying
-Green Chillies (hari mirch) 3
-Garlic (lehsan) chopped 3-4 cloves
-Oyster sauce 3 tbs
-Soya sauce ½ tbs
-Chilli garlic tomato ketchup 3 tbs
-Black pepper (kali mirch) powder ¼ tsp
-Salt (namak) ½ tsp or to taste
-Chicken powder ½ tsp
-Vinegar (sirka) 1 tbs
-Sugar (Cheeni) ½ tbs
-Green capsicum with seeds (hari shimla mirch) Julienne ½
-Red capsicum with seeds (lal shimla mirch) Julienne ½
-Water (pani) ½ cup or chicken broth
-Green chillies (hari mirch) Julienne 4
-Ginger (adrak) Julienne

Directions:
-In a bowl, add chicken, all-purpose flour, sugar, corn flour, and eggs without yolk. Mix well and marinate it for 8-10 minutes.
-Now add cooking oil and mix well.
-Heat the oil, and deep fry the chicken. Slowly stir the spoon, and after 2 minutes, when the color starts changing, add 3 green chillies. Total frying time: 4 minutes.
-Place the chicken in the strainer.
-Use the leftover oil 3 tbs and add garlic. Cook it until light golden in color.
-Now, add oyster sauce, soya sauce, chilli garlic tomato ketchup, black pepper powder, salt, chicken powder, vinegar, and sugar. On high flame, stir the spoon continuously and mix well.
-Add green and red capsicum. Mix well and cook it for 1 min on high flame.
-Add chicken and stir the spoon.
-Then, add water on a high flame and cook until water is dry.
- Add green chillies and ginger and mix well.
-Dish out, serve, and enjoy it with rice.

Tips and Tricks:
-To achieve a crispy texture, marinate the chicken for only 8-10 minutes. Otherwise, the chicken may not become crispy.
-Instead of using green and red capsicum, you can also add vegetables of your choice.