Indo-Chinese chilli chicken

Ingredients

• 400 g of boneless chicken, cut into small pieces
• 1 tablespoon of ginger-garlic paste
• 2 tablespoons of soy sauce
• 1 tablespoon of vinegar
• 1 teaspoon of chili powder
• 1/2 teaspoon of black pepper
• salt
• 1 egg
• 3 tablespoons of cornstarch
• 2 tablespoons of flour
• oil for deep frying
• 2 tablespoons of oil
• 1 tablespoon of chopped garlic
• 1/2 tablespoon of chopped ginger
• 2-3 green, slightly damaged chili peppers
• 1 small onion, diced
• 1/2 bell pepper, diced
• 1 tablespoon of soy sauce
• 1 tablespoon of chili sauce
• 2 tablespoons of ketchup
• 1 tablespoon of vinegar
• 1/2 teaspoon of sugar (optional)
• 60 ml of water
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water
• finely chopped celery, for decoration

Wash and drain the chicken.

Mix it with the ginger-garlic dough, soy sauce, vinegar, chili pepper, black pepper, salt, and egg.

Add the cornstarch and flour to thoroughly coat the chicken, and let it marinate for 15 to 20 minutes.

Fry the pieces until they are golden brown, then drain them.

For the sauce, heat the oil in a pan and add the garlic, ginger, and chili peppers.

Add the onion and cook until it starts to brown slightly, then add the bell pepper and cook for one minute over high heat: it should remain crisp.

Add the soy sauce, chili sauce, ketchup, vinegar, sugar, and salt, then the water, and bring to a boil.

Add the dissolved cornstarch and stir until the sauce thickens.

Add the fried chicken, mix well to coat it evenly, and turn off the heat.

Garnish with chives.