Hello ladies and gentlemen, this is your chef from Gurus cooking dot in. Today, I will be sharing a recipe for chili chicken, a popular Indo Chinese dish. Chili chicken is usually served as a starter in Chinese restaurants across India. Let's begin by gathering all the ingredients for the marinade. For this recipe, we will need 500 grams (half a kg) of boneless chicken breast pieces. Each piece should be approximately 1.5 to 2 inches in size. Make sure to wash the chicken pieces properly before marinating them. In a bowl, add 1 teaspoon of salt for seasoning, followed by 1/2 teaspoon of black pepper powder. Then, add half a teaspoon of ajinomoto or MSG, 1 teaspoon of sugar, 1/2 teaspoon of ginger-garlic paste, 1/2 teaspoon of baking powder, and 1 tablespoon of sesame oil. Mix everything well, taking your time to ensure all the ingredients are evenly incorporated. Next, add half a tablespoon of dark soy sauce, followed by half a tablespoon of white vinegar. Pour in 150 ml of lukewarm water and mix everything well. Leave the marinade aside for at least 15 minutes, allowing the flavors to infuse into the chicken. After 15 minutes, crack an egg into the marinade. The egg will act as a binding agent, sealing in all the flavorful juices. Mix it well. To thicken the marinade and create a batter, add half a cup of corn flour and 1 cup of all-purpose flour (maida). Mix everything together using clean and sanitized hands or a spoon, ensuring there are no lumps in the batter. In a wok or kadai, heat enough sesame oil. Once the oil is hot enough, gently drop in the marinated chicken pieces. Cook them on medium flame to ensure even cooking from both the outside and inside. The chicken should be cooked...
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