FoodLovers: Chilli Chicken

I am really confused about origin of chilli chicken. Since my childhood I have heard people saying it belongs to chinese cuisine and it is supposed to be the first dish to come in mind while ordering for chinese food. But, as I google searched, it said "Place of origin: India". So, I think it's better to focus on food rather discussing on CHILLI CHICKEN'S native place.

I miss the chopsticks. I dont have them, otherwise the pair could make it a complete picture

Cuisine: Indo-Chinese
Servings: 4
Ingredients:

Boneless chicken, 750 gm (It's fine if you opt for chicken with bone)
Capsicum, 1
Onion, 2
Garlic cloves, 8
Ginger, 1/2 inch
Celery, chopped, 3 tbsp
Green chili, 2
Soy sauce, 3 tbsp
Chilli sauce, 4 tbsp
Tomato sauce, 1 tbsp
Vinegar, 1 tbsp
Ajinomoto, 1/2 tsp
Black powder, 2 tsp
Cornflour powder, 2 tbsp
Paprika/ Kashmiri red chili powder, 2 tsp
Egg, 1
Refined oil/Olive oil, 4 tbsp for frying chicken+4 tbsp for gravy
Salt to taste

Method:

For Chicken:

1. Wash chicken pieces well and pressure cook with 1 cup water. Save the stock to prepare the gravy. I pressure cooked the chicken to avoid deep frying. If you want to deep fry the chicken, skip the step of pressure cooking and move to the step below.

2. Marinate (cooked/uncooked) chicken pieces with salt, paprika, egg, black pepper powder(2 tsp), cornflour powder(1 tbsp) for 30 minutes.

3. In a pan add 4 tbsp oil and shallow fry the marinated chicken, or, as I have said above you can deep fry them. Transfer the chicken pieces to a paper towel.

For Gravy :

1. Chop onions, garlic cloves and green chilies. Chop ginger roughly. Slice capsicum. In a pan heat 4 tbsp oil. Add onion, garlic and ginger, seasone with salt. Add capsicum and cook for 2 minutes. The capsicum pieces should retain some crunch. In the mean time mix soy sauce, chilli sauce, vinegar, tomato sauce, remaining cornflour powder and black pepper powder, salt to taste and sugar. Mix well with a fork to remove lumps of cornstarch.

2. Add ajinomoto and chopped celery, green chilies; leave some celery to garnish. Add in the sauce mixture and cook for 1 minutes. Lower the flame, as the sauce mixture and cornstarch tend to cook fast. Add chicken pieces and combine well. Now add Chicken stock and let the gravy turn semi thick.