Chicken in chili

Ingredients

• Boneless chicken – 500 grams (cut into small cubes)
• Chopped garlic and ginger – 1 tablespoon
• soy sauce – 1 tablespoon
• Red chili powder – 1 teaspoon
• salt – to taste
• 1 egg
• corn flour – 3 tablespoons
• flour – 2 tablespoons
• oil paint – as needed
• onion – 1 (diced)
• pepper – 1 (diced)
• Chopped garlic and ginger – 1 teaspoon
• Chili sauce – 1 tablespoon
• tomato sauce – 1 tablespoon
• Vinegar – 1 teaspoon
• ground black pepper – 1/2 teaspoon
• A mixture of corn flour – (1 tablespoon of corn flour + 4 tablespoons of water)

In a large bowl, combine the chicken pieces with a mixture of garlic and ginger paste, soy sauce, red chili powder, salt, eggs, maize flour, and all-purpose flour.

Store in the refrigerator for at least 30 minutes (the flavor will be even better if you store it for longer).

Heat the amount of oil paint needed in a pot.

Cook the seasoned chicken pieces over medium heat until they are golden brown and crispy.

Once cooked, place them on paper towels to absorb any excess oil paint.

In a separate pan, heat 2 tablespoons of oil and add the chopped garlic and ginger.

Bring them back a little.

Next, add the onion and bell peppers and cook for 2-3 minutes, leaving them slightly crisp.

Next, combine the soy sauce, chili sauce, tomato sauce, vinegar, and black pepper powder.

Add a little water, then, when the mixture starts to simmer, gradually add maize flour to thicken the sauce.

Thoroughly mix the chicken pieces with the sauce.

Cook over medium heat for 2 to 3 minutes, allowing the sauce to thoroughly combine with the chicken and for the flavors to develop.

If desired, you can add fresh, chopped parsley or thinly sliced onions on top and serve.