Chinese Burmese Chili Chicken by Zarnak Sidhwa

Ingredients:

• Chicken boneless 1/2 kg
• Oil 1 tbsp
• Chopped onion 1
• Minced ginger 2 tsp
• Minced garlic 2 tsp
• Cubed capsicums 2
• Jalapeno pepper 1
• Zucchini 1

For Marinade:

• Oil 1 tbsp
• Corn flour 1 tsp
• Salt 1/2 tsp
• Black pepper 1/2 tsp

For Sauce:

• Corn flour 1/2 tsp
• Paprika 2 tsp
• Ground cumin 2 tsp
• Red chilies 1/2 tsp
• Fish sauce 2 tbsp
• Salt 1/4 tsp
  

Method:

1. To marinate chicken: Mix together all ingredients.
2. Add chicken and coat well with marinade mixture. Let stand.
3. Half the zucchini lengthwise and thinly slice each half.
4. In a small bowl, mix 1/2 tsp corn flour with 1/3 cup cold water until corn flour is dissolved.
5. In another small bowl, combine the paprika, cumin and crushed red chilies.
6. Heat a wok and add 1 tbsp oil.
7. Add onions, stir fry for 1 minutes, add chicken, spreading it evenly in one layer.
8. Add ginger, garlic and paprika mixture and stir fry for 30 seconds, till chicken is well coated with spices.
9. Add capsicums, zucchini and chilies.
10. Drizzle in fish sauce and salt for the sauce.
11. Re stir corn flour mixture and pour in wok, stirring until everything is well coasted.
12. Stir fry for another minutes, until chicken is cooked through.
13. Transfer to plate and serve.