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Ingredients requirements - Chilli Chicken With Gravy:

1. Provide 1 Kg of Chicken (Boneless/Skinless Thighs) Cut into small cubes
2. Take 2 Tbsp Soy Sauce (Dark)
3. Need 2 Tbsp of Vinegar
4. Need 12 Tablespoons - Cornstarch
5. Get 1 Tsp Salt
6. Take 1 Tsp of Red chilli powder
7. Need FOR for gravy:
8. Require 1 Inch - Fresh Ginger(Thickly Sliced)
9. Require 1 Tbsp Garlic paste
10. You need 4 Tbsp for Hot & Sweet Tomato-Chilli Sauce
11. Make ready 2 Tbsp for Honey
12. Need 2 Tbsp Vinegar
13. Give 2 Tbsp for Soy Sauce (Dark)
14. Require 1 Tsp - Red chilli powder
15. Need 4 Dry Red Chilies (Broken into half)
16. Require As per taste of Salt
17. Provide 4-5 Cups for Water
18. Get 4 Tbsp of Cornstarch
19. Take 1 Large Green Bell Pepper (Cut into medium cubes)
20. Need 1 for Large Onion (Cut into medium cubes & flaked)
21. Provide As required - Cooking oil for deep frying & for the gravy

Chilli Chicken With Gravy how to cook:

1. Trim the fat from the Chicken. - Cut into very small cubes. - Wash thoroughly. Set aside.
2. Marinate the chicken with 2 Tablespoons Soy Sauce, 2 Tablespoons Vinegar, 3/4th Cup of Corn Starch, 1 Teaspoon Salt & 1 Teaspoon Red chilli powder. - *The marinade should be thick. The chicken pieces should stick to each other.
3. Cut the Bell Pepper & Onion into medium cubes. Separate the petals of the Onion.
4. Heat enough oil in a Wok for deep frying.
5. Make small to medium sized rough balls & fry on medium heat for 4-5 minutes turning frequently. - Do not overcrowd the wok.
6. Remove the fried chicken with the help of a slotted spoon & place on a plate lined with absorbent paper towels. - Keep aside.
7. In the meantime, heat 1 Tablespoon oil in a large skillet or pot. Tip in the broken red chilies. - Sauté the sliced ginger on low heat. - Add the garlic paste. Cook for a minute.
8. Pour 4 cups of water followed by the rest of the vinegar, soy sauce, salt, red chilli powder, honey & the hot & sweet tomato-chilli sauce.
9. Let it come to a boil. Reduce heat to low. - Make a slurry by mixing 1/4 cup of cornstarch with half cup water.
10. Keep stirring constantly to avoid lumps. - (The gravy thickens quickly). - - Add the fried chicken. Followed by the bell peppers & onions. Stir well.
11. Let it simmer on low heat for about 10 minutes on low heat.
12. Note: - - 1.The marinade should be thick. The chicken pieces should stick to each other. - - 2.The bell peppers & onions should remain crunchy & retain the colour. - One more cup of water can be added at this stage depending upon the desired consistency of the gravy. - - Serve with piping hot Steamed Rice/Fried Rice/Chowmein.

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