Chilli Chicken

Ingredients

• 1 kg boneless and skinless chicken thighs, cut into bite size pieces
• 3 tbsp.corn starch
• 3 tbsp. GF all-purpose flour
• 1 tsp kashmiri chili powder (for color )
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 1/2 tsp ginger garlic paste
• 1/3 cup Water
• 1 tbsp. Vinegar
• Sea salt to taste
• oil to fry
For the sauce
• 2 tbsp. organic Red Sriracha sauce ( If you like it really spicy add a tsp of red chili powder or use other brand and add a tsp of sugar)
• 3 green chili, chopped
• 1 tsp, ginger, finely chopped
• 1 tsp garlic, finely chopped
• 2-4 green onion, dice the white part reserve green for garnish
• 100 gm red onion, diced
• 1/2 green bell pepper, diced
• 1/2 yellow bell pepper, diced
• 4 tbsp. tamari
• 1/2 -3/4 cup Water
• 4 tsp corn starch mixed with 1/4 cup water
• Sea salt to taste

Instructions

1. Rub vinegar, some salt and 1/2 tsp Kashmiri chili powder on chicken pieces. Set aside for 15 minutes.
2. Heat oil in a heavy duty pot over medium heat until it reaches 350 degrees F (176°C). Place a cooling rack over a large baking sheet.
3. To make the sauce heat the oil in a wok or pan on a medium heat. Add the white part of the spring onions and fry for a few seconds followed by the green chili, chopped garlic and chopped ginger. Fry for 10 seconds and add the green and yellow peppers along with the red onions. Sauté for 1-2minutes until they begin to soften.
4. Add the chili garlic sauce and tamari, tomato paste & stir well. Add the water and bring to a boil and simmer for a 1 minute on a low heat. Add the corn flour water mix, season to taste and simmer for a further 2 minutes as it begins to thicken. Turn the heat off.
5. Whisk the gf all-purpose flour, baking powder, baking soda, cornstarch, water, remaining salt and Kashmiri chili powder in a large bowl until it forms a smooth, runny batter. Add the marinated chicken pieces. Toss to coat evenly.
6. When the oil is ready, carefully drop battered pieces into the hot oil. If you drop a bunch of pieces in at once, they will all stick together, cooking improperly and ruining your dish). Fry until the coating is light golden. Transfer chicken pieces to the cooling wire rack.
7. Continue to cook chicken pieces in batches of 2-3, allowing the oil to heat up again before adding a new batch each time.
8. Once all the pieces are fried re fry them on medium high heat, until deep golden brown and very crispy,
9. Transfer the chicken pieces to the cooling rack and leave to rest for 2 minutes.
10. When you’re ready to serve, heat up the sauce add the fried chicken pieces, toss gently until evenly coated.
11. Serve on a platter as an appetizer, or as a main dish over rice or noodles with a garnish of green chopped spring onions.

Notes