FOR THE MARINADE

• 600 g Chicken thigh and wings (cut into small pieces)
• 2 inches Ginger
• 4 cloves of Garlic
• 2 tbsp Soy sauce
• 1 medium Egg
• 1 tbsp Muziris Black Pepper - Add To Cart
• 2 tbsp Cornflour (Can skip the cornflour and replace with plain flour instead)
• 1½ tbsp rice vinegar (can substitute with equivalent qty juice of lemon)
• 1 tsp Mild Paprika
• 2 tsp Salt

FOR THE SAUCE

• 1 Palermo and 5 Padrón peppers (Can use a mix of Red & Green Bell Peppers instead)
• 4 Red Onions (medium)
• 3 Green Chillies
• 2 Bird's Eye Chillies
• 1 tbsp Muziris Black Pepper - Add To Cart
• 4 cloves of Garlic
• 2 tbsp Cornflour
• Cooking oil (can replace with olive oil)
• A pinch of Brown Sugar
• Salt to taste

1. Crush the ginger and garlic and make a smooth paste. Coarsely ground the black pepper.
2. Marinate the chicken by mixing all the ingredients together and keep it aside for at least 30 minutes.
3. Heat the oil in a shallow frying pan on medium to high heat. Fry the chicken in batches for 5 minutes on each side until golden and slightly charred, then reduce to medium heat for 2-3 minutes for the chicken to cook through. Set aside the chicken.
4. Use the same pan to make the sauce, heat a few tbsp of oil over a high heat and stir-fry the onion, garlic and peppers for 5 minutes until charred slightly yet retaining their crisp bite.
5. Mix the cornflour with 2-3 tbsp of cold water, then tip into the pan. Put back over a medium heat, mix and reduce for 8-10 minutes or until saucy. Add coarsely ground black pepper to the sauce and stir.
6. Tip the fried chicken into the sauce and toss to coat. Serve immediately over steamed or fried rice.