Crispy chilli chicken | Swadilo piro tareko valeko masu - Penguin Books New Zealand

Ingredients

• 2 tablespoons cornflour (cornstarch)
• 2 tablespoons plain (all-purpose) flour
• ¼ teaspoon Kashmiri chilli powder, or medium hot chilli powder
• ¼ teaspoon salt
• 400g (14oz) skinless, free-range chicken breasts, cut into 2.5-cm (1-in) cubes
• 500ml (2 cups) vegetable oil, for deep-frying
• 3 tablespoons vegetable oil
• 15g (½ oz) fresh ginger, peeled and finely chopped
• 3 garlic cloves, finely chopped
• 4 fresh green chillies, finely chopped
• 100g (1 cup) chopped onion
• 150g (1⅓ cup) diced mixed (bell) peppers
• ½ chicken stock cube
• 1 tablespoon dark soy sauce
• 1 teaspoon white wine vinegar
• 2 tablespoons cornflour (cornstarch) mixed with 2 tablespoons water
• 1 large pinch of timmur peppercorns, or Sichuan peppercorns
• ¼ teaspoon ground cumin
• ¼ teaspoon Luiche Masala (Chicken Garam Masala, see page 193)
• 4 tablespoons finely sliced spring onions (scallions)
• 2 tablespoons fresh coriander (cilantro), chopped