INDIAN-STYLE CHILE CHICKEN

Indian-Style Chile Chicken image

Provided by Maneet Chauhan

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 26

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2 pounds boneless chicken thighs, cut into 1-inch cubes
1/4 teaspoon red chili powder
1/2 teaspoon white pepper
1 tablespoon soy sauce
2 teaspoons white vinegar
1 tablespoon ketchup
1 teaspoon ginger-garlic paste (see Cook's Note)
Salt to taste
1 tablespoon cornstarch
1 egg, beaten
Oil for deep-frying
1 tablespoon vegetable oil
2 small red onions, sliced
2 green onions, chopped
1 (1/2-inch) piece ginger, thinly sliced
3 garlic cloves, chopped
5 or 6 serrano chiles, chopped or kept whole with a slit in each (see Cook's Note)
1 green bell pepper, cut lengthwise into 1/4-inch slices
2 cups chicken broth or water
1 teaspoon sugar
1/4 teaspoon red chili powder
Salt and white pepper to taste
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon cornstarch
Chopped green onion tops, for garnish

Steps:

For the chicken, combine the chicken, red chili powder, white pepper, soy sauce, vinegar, ketchup, garlic-ginger paste and salt in a bowl and mix well. Let stand 10 to 15 minutes. Add the cornstarch and egg and mix well. Heat oil in a large skillet or deep-fryer to 325 to 350 degrees F. Fry the chicken until golden brown.
For the vegetables and sauce, heat the oil in a skillet or wok over medium-high heat. Add the red onions, green onions, ginger, garlic, chiles and bell pepper. Saute for a few seconds. Add the broth and bring to a boil. Add the sugar, red chili powder, salt, white pepper, soy sauce and ketchup and mix well. Add the fried chicken. Cook, stirring, until chicken is coated with the sauce.
Combine the cornstarch with 1/2 cup water and mix well. Add to the sauce, stirring constantly to prevent lumps. Cook for 2 to 3 minutes. Serve hot, garnished with green onion tops.