1. Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat. 2. Cut chicken breast fillets into bite-sized pieces. 3. Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl. 4. Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside. 5. Add about 1/4 cup of vegetable oil to the wok and heat on medium-high. 6. Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil. 7. By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel. 8. The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two. 9. Serve with rice and naan and top with cilantro. Yumm! ---------------------------------------------------------------------------
Nutrition
Ingredients
