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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chilli Chicken   
    Categories: Chicken, Indian   
         Yield: 2 Servings   
      
         1 lb Chicken thighs; skinless,   
              - cut into 2" pieces   
         1 ts Corn starch   
         1 tb All-purpose flour   
     1 1/4 c  Red onions; or more, sliced   
         3 cl Garlic; up to 4 cl, crushed   
         1 tb Fresh ginger julians   
        12    Whole dry red chillies;   
              - up to 15, to taste,   
              - broken into 2 to 3 smaller   
              - pieces   
         2 tb Dark soya sauce; up to 3 tb   
         4 tb White vinegar; or to taste   
         1 tb Hot & sweet tomato chili   
              - sauce (Maggi)   
     1 1/2 ts Red chilli powder;   
              - up to ts, adjust to taste   
       1/4 c  Bell peppers; diced   
       3/4 ts Black pepper; crushed   
              Salt; to taste   
         2    Green chillies; up to 3,   
              - chopped   
         3 tb Canola oil; +1 tb, divided   
      
     The dish taste much better when you deep fry the chicken as opposed to   
     shallow frying it.   
      
     Pat the chicken pieces dry with a paper towel. Sprinkle the chicken   
     with corn starch, all-purpose flour, salt, and black pepper and   
     combine well.   
      
     Set aside for 5 minutes.   
      
     Meanwhile in a wide-mouthed pan, heat the 3 tb oil to the smoking   
     point.   
      
     When the oil is hot, tip in the chicken pieces and saute in oil until   
     they become white on the outside and slightly tender. About 3 to 5   
     minutes.   
      
     Remove the chicken pieces and drain on a paper towel.   
      
     In the same pan, add 1 tb oil and on high heat add the crushed garlic   
     and ginger julians.   
      
     Saute for 2 minutes and add the sliced onions.   
      
     Saute the onions until they are soft and translucent but not brown.   
      
     Next, add the whole red chillies, chicken, soya sauce, hot & sweet   
     tomato chili sauce, salt, and red chilli powder to the pan and cook   
     on high heat until the chicken pieces are tender. About 8 to   
          10    minutes.   
      
     Add the diced capsicum now (if using).   
      
     Once the chicken is cooked, remove from heat and add the vinegar.   
      
     Transfer to a bowl and garnish with few green chillies.   
      
     Serve warm with steamed rice or chow mein/hakka noodles.   
      
     Recipe by Sanjuro   
      
     Recipe FROM:   
        
      
   MMMMM   
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