Fiery Andhra Chilli Chicken

For the Marinade

• Chicken (boneless, bite-sized pieces): 500 g
• Ginger-garlic paste: 1 tablespoon
• Cornflour: 2 tablespoons
• All-purpose flour: 2 tablespoons
• Red chili powder: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Salt: To taste
• Egg: 1

For the Masala

• Green chilies: 6-8, slit
• Garlic: 4 cloves, finely chopped
• Ginger: 1-inch piece, julienned
• Curry leaves: 10-12
• Onion: 1 medium, sliced
• Capsicum: 1 medium, diced
• Soy sauce: 1 tablespoon
• Red chili sauce: 1 tablespoon
• Vinegar: 1 teaspoon
• Black pepper powder: 1/2 teaspoon
• Salt: To taste
• Oil: For frying and sautéing

Instructions

Step 1: Marinating the Chicken

1. In a large bowl, combine chicken pieces with ginger-garlic paste, cornflour, all-purpose flour, red chili powder, turmeric powder, salt, and egg. Mix well to coat the chicken evenly.
2. Let it marinate for at least 30 minutes for the flavors to penetrate.

   Step 2: Frying the Chicken

   1. Heat oil in a deep frying pan.
   2. Fry the marinated chicken pieces in batches until they are golden brown and crispy. Drain on paper towels and set aside.

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   Step 3: Preparing the Masala

   1. In a separate pan, heat 2 tablespoons of oil. Add garlic, ginger, curry leaves, and slit green chilies. Sauté until fragrant.
   2. Add sliced onions and sauté until translucent. Then, add capsicum and cook for another 2 minutes.
   3. Stir in soy sauce, red chili sauce, vinegar, and black pepper powder. Mix well to combine.
   4. Add the fried chicken pieces to the masala and toss to coat evenly. Cook for 3-4 minutes to allow the flavors to meld together.

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   Step 4: Garnishing and Serving

   Garnish with fresh curry leaves or coriander leaves. Serve hot as a starter or alongside steamed rice for a fiery Andhra-style feast.