Chilly Chicken

To make Chilly Chicken, start by marinating 500 g of boneless chicken with soy sauce, cornflour, all-purpose flour, ginger-garlic paste, salt, and pepper for at least 30 minutes. Then, heat oil in a pan and fry the marinated chicken until golden brown. In the same pan, sauté chopped onion and bell pepper, add green chilies and ginger-garlic paste, and then stir in soy sauce, vinegar, chili sauce, and sugar. Finally, toss the fried chicken in the sauce and cook for a few more minutes before garnishing with spring onions.

Chilly Chicken can be made gluten-free by substituting the soy sauce with a gluten-free soy sauce or tamari. Additionally, you can replace the all-purpose flour with a gluten-free flour blend or cornstarch. Always check the labels of your ingredients to ensure they are gluten-free.

If you don't have green chilies, you can substitute them with red chili flakes or a dash of hot sauce for heat. Alternatively, you can use bell peppers for a milder flavor, or jalapeños if you prefer a different type of heat.

To store leftover Chilly Chicken, let it cool completely and then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. Reheat thoroughly before serving.

Chilly Chicken pairs wonderfully with fried rice or noodles, but you can also serve it with steamed vegetables or a fresh salad for a balanced meal. For a complete Asian-inspired dinner, consider serving it alongside spring rolls or dumplings.