RESTAURANT-STYLE CHILI CHICKEN GRAVY

Restaurant-style Chili Chicken Gravy
The most delicious, Calcutta China Town style chili chicken or chilli chicken recipe.

INGREDIENTS

500 grams boneless chicken
For marinade
2 tsp garlic paste
1 tsp ginger paste
1/2 tsp black pepper powder
2 tbsp soy sauce
1 tsp vinegar
2 green chilies, chopped
1 tsp vegetable oil
1 large egg
1/4 cup all-purpose flour
oil for deep frying
For gravy
2 tbsp oil
1 tbsp chopped garlic
1 tsp chopped ginger
2-3 green chilies, chopped
1 large onion, diced
1 large bell pepper/capsicum, diced
1/2 tsp MSG optional
2 tbsp soy sauce
1 tsp ketchup optional
1 tsp red/green chilly sauce
1/5 tsp vinegar
1/2 tsp sugar
2 springs green onions, chopped
2 tsp corn starch
1/2 cup water
salt to taste
1/2 tsp black pepper powder
INSTRUCTIONS

Wash and pat dry the chicken and cut them into bite-size pieces.
Marinate and fry
In a mixing bowl, add chicken, garlic and ginger paste, chopped chilies, soy sauce, black pepper powder, oil, and vinegar, and let marinate for 2 hours in the refrigerator. After 2 hours, add egg and mix well. Now add all-purpose flour, mix and set aside.
Remove and drain onto absorbent paper.
Make the gravy
Heat 1 tbsp oil in a deep pan. Now add MSG (optional) and cook for a minute.
Add soy sauce, vinegar, red chilly sauce, tomato ketchup, sugar, black pepper powder, and salt (if necessary). Saute well.
Now add the fried chicken pieces to this thick gravy and mix well.
Sprinkle finely chopped green onions.
If you want chilly chicken dry, then at this stage you can turn off the flame and transfer it to a serving bowl.
To make gravy, mix the corn starch and water and add to the chicken. 
Serve with fried rice, chowmein, or steamed rice.