I think one of the most famous dish in the Chinese restaurants in India is Chilly Chicken. At least when i was a teenager ( that was ages and ages ago :-)) )
Every time when we went to a chinese restauarant atleast one of us would take this dish. I have never seen this dish in any chinese place here, i guess this was invented for us for our taste.
I am sure everybody have their own version of making this dish.
You can make it with boneless chicken but i did with bones as it gives a better taste.
This is my entry for Sunita's monthly spice event Thinkspice....thinkginger
500 gm chicken cut into bit size pieces
1 tbsp ginger finley cut
2 tbsp soya sauce
1 tsp pepper powder
1/2 tsp salt.
Mix all these ingridients and keep it in the fridge for at least 1 hour.
Oil for deep frying the chicken pieces
2 tbsp oil
1 cup spring onions slices
2 tbsp galrlic chopped
2 tbsp ginger finmey chopped
6 to 8 Chillies finley sliced
2 to 3 tbsp soya sauce
2 to 3 tbsp tomato ketchup
2 tbsp of water. 5 you can add this if u think the dish is too dry)
I don't use salt as the soya sauce is having a lot of salt, if you want you can add salt after tasting the dish.
Heat the oil in a wok and deep fry the marinated chicken till it is done.
Drain and keep it aside.
Now add the 2 tbsp of oil in a wok and add the onions, ginger, garlic and chillies. Fry them till they are soft, now add the fried chicken pieces , soya sauce and the tomato ketchup. Stril till all the pieces are well coated, sprinkle with few spring onions and serve with steamed rice.