Indian Chili Chicken

Ingredients for 3 servings:

• 400 g chicken breast
• 1 egg(s)
• 2 chili peppers, green
• 2 bell peppers, green and red
• 2 m.-large onion(s), red
• ½ cup chicken broth
• 2 tbsp chili sauce, red
• 10 garlic cloves
• ½ tsp black peppercorns
• 1 tsp vinegar
• Soy sauce
• n. B. cornstarch
• Salt
• n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

from the wok

First, cut the chicken into small pieces. Then, whisk together 1 1/5 tablespoons of cornstarch, a pinch of salt, and an egg in a bowl. Freshly grind the peppercorns and stir in. Add 1 tablespoon of black soy sauce and the meat, and mix everything well. Heat the wok and add plenty of oil (the meat should be able to swim in the oil). When the oil is hot, fry the chicken briefly. Drain the cooked meat in a colander. Then, to prepare the sauce, heat 1 tablespoon of oil in the wok. Chop 8-10 garlic cloves and fry briefly in the oil. Chop 2 green chilies and fry them briefly, depending on the desired spiciness. Chop the red onions and fry them briefly. Deseed and slice the bell peppers, and fry them briefly in the wok. Then add 1 tablespoon of black soy sauce and 2 tablespoons of red chili sauce, and stir well. Then add 2/3 of the chicken stock and bring everything to a boil briefly. Whisk the cornstarch into the remaining chicken stock, if desired, and bring to a boil until thickened (add more cornstarch if desired). Season to taste with a pinch of salt and 1 teaspoon of vinegar. Add the meat and heat briefly in the sauce for 2-3 minutes. Serve the chili chicken with rice or bread.