How to cook… Chicken Chilli Dry Fry

Serves 2 as a starter

Chicken Chilli Dry Fry is an Indo-Chinese stir-fry dish, combining flavours from both cuisines. It is a very hot, dry dish and should be always be served fresh.

What you need…
• 2 Tablespoons cornflour
• 6 teaspoons soy sauce
• 150g chicken breast, cut into bite-size chunks
• 3 Tablespoons oil
• 1 small onion, roughly chopped
• 0.5 green pepper, sliced into strips
• 1–3 green chillies (to your taste), chopped
• 1 teaspoon ground black pepper
• 0.5 teaspoon red chilli flakes
• 1 tomato, roughly chopped
• 2 spring onions, chopped
• a few coriander leaves, for garnish

How to make it
1. Mix the cornflour with 4 teaspoons of soy sauce and coat the chicken in the mixture. Marinate for 15 minutes.
2. Heat oil to a medium-hot heat. Fry the chicken until all the pieces are sealed (about 2–3 minutes), then set aside.
3. Add the green peppers to the pan and stir-fry until they start to soften (about 3–4 minutes).
4. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish.
5. Add the rest of soya sauce and mix in well.
6. Add in the tomatoes and chicken and stir-fry until the chicken is cooked.
7. Garnish with spring onion and coriander and serve fresh.

CHEF’S TIP If you enjoy this dish then start looking out for other Hakka Chinese dishes, a distinct Indo-Chinese cuisine that developed from a small group of people who settled in Kolkota from China.

If you like this you should try our
Medium Chicken Curry
Chicken Madras
Chicken Vindaloo
Chicken Bhoona
Jeera Chicken
Tandoori Chicken

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