Ingredients for Sanjeev Kapoor’s Banarasi Chilli Chicken are:
500 grams boneless chicken (I used thigh pieces, which are more tender than breast portions)
Quarter cup + quarter cup dark soy sauce
2 tablespoons + 2 tablespoons green chili sauce
2 tablespoons + 2 tablespoons cornstarch
1 medium size red onion, halved and cut into thick slices
1 medium size green bell pepper/capsicum, halved and cut into slices
6-7 fat cloves of garlic, peeled and finely chopped
5-6 green hot peppers/chilies, chopped finely
Half teaspoon black pepper powder
Canola oil for deep frying
Cut bite-size pieces of the chicken. In a bowl, mix together two tablespoons cornstarch, the chicken pieces, quarter cup soy sauce, two tablespoons green chili sauce and the egg. Both the sauce already have salt in them, hence I did not add it while marinating the chicken (unlike the Chef). Eating less salt won’t kill me, eating more might.
Sanjveev Kapoor suggests you marinate the chicken for at least 30 minutes, I left it for about an hour and a half.
From the same oil which you used for deep frying, take a couple of spoons of oil and heat in the (same) wok. Add the chopped garlic first and sauté for a couple of minutes on high flame without browning the garlic.
After a couple of minutes of cooking the capsicum with the onions and garlic, add the soy sauce and green chili sauce as the Chef suggests. Whisk the remaining cornstarch with half a cup of water and keep it ready. As the sauces start bubbling at the sides, add the cornstarch mixture little by little. Keep mixing continuously on high heat.