Chilli chicken with gravy recipe

I love Chinese food, or rather I love Indo-Chinese food, and chilli chicken is one of my most favourite dishes in this cuisine. 

If you grew up in the 90's and early 2000's in Mangalore, then Hao Hao is one of the places you would have frequented for Chinese food and most often than not, you would have ordered that delicious plate of chilli chicken!!!

Ever since I moved to Mumbai, I missed that Hao Hao chilli chicken. No matter how many restaurants we tried, it was never as delicious as the chilli chicken of Hao Hao.

Finally I decided to make it myself. After searching online and discussing with my friends, I finally made it today and must I say, the chicken was as succulent and tasty as the HH one. 

 

For the dish, boneless chicken needs to be marinated in little vinegar and some salt for 10-15 minutes. Then make a batter of beaten egg, 2 tbsp of maida and cornflour each, some grated garlic and some salt to taste. Dip the marinated chicken pieces in this batter and deep fry on medium flame until golden brown. Dont overcook it as it may make the chicken pieces hard. Drain and keep aside.

Make a gravy of your choice. I made a simple gravy with all the sauces.

In the same oil used to fry the chicken pieces, add a tbsp of chopped garlic, onion slices, sliced capsicum and some slit green chillies. Fry on high heat to allow them to remain crunchy. Make a mixture of soya sauce, red chilli sauce, tomato sauce, and some vinegar. Add it to the pan and when it starts to bubble, add a mixture of cornflour and water. Allow the gravy to thicken and then add the fried chicken pieces. Mix well and then cook covered for a couple of minutes so that the chicken pieces can absorb the gravy. Adjust salt as per taste. Remember, the sauces have salt in them already. Serve hot.