Chilli chicken Indian

Method

1. 1 Cut the chicken into cubes and marinate with soy sauce and cornstarch for 30 minutes.
2. 2 Fry in oil at 180 degrees for 5 minutes until the crust is crispy, then remove and drain.
3. 3 Sauté minced garlic over high heat for 40 seconds, then add onion and bell pepper and stir for 90 seconds.
4. 4 Mix soy sauce with ketchup, vinegar, and cornstarch dissolved in water to make a sauce.
5. 5 Pour in the sauce and simmer for 40 seconds until the sauce thickens.
6. 6 Add the chicken and stir for 20 seconds, then turn off immediately. Stirring for too long will make the crispy crust soggy.

With an appliance

• Air fryer 40 min

  Step 2: Spray evenly with oil, then steam in a hot air pot at 200 degrees for 16 minutes, flipping at minute 9.