Name: Chilli Chicken (dry)
Total time: 30 min
Yield: 2 servings
Cuisine: Indo-Chinese
Ingredients: 500g boneless chicken, cubed; 3 tbsp cornflour; 1 egg; 2 capsicum, in squares; 1 onion, in squares; 6 garlic cloves, chopped; 2 tbsp soy sauce; 2 tbsp chilli sauce; 1 tbsp vinegar; Spring onion; Oil for frying

Question 1

How long does Chilli Chicken (dry) take?

Accepted Answer

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

Question 2

What can I use instead of chicken in Chilli Chicken (dry)?

Accepted Answer

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Question 3

Can I make Chilli Chicken (dry) ahead of time?

Accepted Answer

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Question 4

Can I make Chilli Chicken (dry) vegetarian?

Accepted Answer

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

Question 5

What do you serve with Chilli Chicken (dry)?

Accepted Answer

On its own as a main, or with fried rice or noodles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Chilli Chicken (dry)

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