Chilli Chicken Gravy

Ingredients

• 1.1 lbs (500gms) boneless chicken
• 1/3 cup (50gms) corn flour
• 2 pinch's salt
• 2 pinch's pepper
• 1 large egg
• oil for pan frying
• 1 medium red capsicum
• 1 medium green capsicum
• 1 medium brown onion
• 2 - 3 spring onions
• sesame oil for pan frying
• 4 cloves garlic
• 1/2 inch fresh ginger
• 1/4 fresh green chilli
• 1/4 fresh red chilli
• 2 tablespoons (30mls) light soy sauce
• 1 tablespoon (15mls) vinegar
• 1/3 cup (85mls) tomato sauce
• 1 teaspoon chilli sauce

Instructions

1. 1

   If serving with rice put the rice onto cook, especially is using a rice cooker (my preferred method).

2. 2

   Cut up the brown onion and capsicum. Slice the spring onions. Peel and crush the garlic. Grate the ginger (no need to peel). Deseed and finely chop the chillis.

3. 3

   Measure the tomato sauce, soy sauce, vinegar and chilli sauce into a bowl and mix well.

4. 4

   Put the flour onto a plate or shallow bowl. Add the salt and pepper and mix well. Put the egg onto a plate or shallow bowl and lightly beat.

5. 5

   Cut the chicken to cubes and dip into the egg wash, then toss on the flour and shake off any excess flour. Continue until all the chicken is coated.

6. 6

   Heat up a frying pan with the oil until hot. Add the chicken in batched, cooking until golden brown. Reheat before adding more chicken.

7. 7

   Remove the chicken, add a dash more oil and stir fry the vegetables. Remove from the pan and set aside.

8. 8

   Reheat the pan and add a dash more oil. Add the garlic, chilli and ginger and stir for a few seconds until fragrant. Add the tomato sauces mix and stir well. If the sauce is a little thick you can add a dash of water.

9. 9

   Add the chicken and vegetables back into the pan and stir until coated in sauce and heated through.

10. 10

    Serve with rice and garnish with spring onions. Delicious!