Simple and Easy Recipes for all foodlovers

  This popular Indo-Chinese dish features tender, crispy chicken pieces tossed in a bold, aromatic, and dry (not saucy) coating of chilies, ginger, garlic, and peppers. It's perfect as a starter or a main course with fried rice. Ingredients: For Marination: Boneless chicken breast or thigh, cut into 1-inch cubes: 500g Soy sauce: 1 tbsp Rice vinegar or white vinegar: 1 tsp Black pepper powder: ½ tsp Salt: ½ tsp Cornstarch: 2 tbsp All-purpose flour: 1 tbsp Egg white (from 1 large egg): 1 Oil (for deep frying): 2-3 cups For the Dry Fry: Vegetable oil: 2 tbsp Dried red chilies (whole Kashmiri or similar): 6-8 Fresh garlic, finely chopped: 1 tbsp Fresh ginger, finely chopped: 1 tbsp Fresh green chilies, slit lengthwise: 2-3 (adjust to heat preference) Large onion, cut into 1-inch squares: 1 Capsicum (green bell pepper), cut into 1-inch squares: 1 Spring onions: 4-5, separate whites and greens For the Sauce & Seasoning: Soy sauce: 1 tbsp Red chili sauce or Sriracha: 1 tbsp Tomato ket...