CHILI CHICKEN

1 Lb. Boneless, Skinless Chicken Thigs or Breasts

1 Teaspoon Corn Starch
1 Tablespoon Flour
1 Cup Sliced Red Onions (can add more)
3 Cloves Garlic, crushed
1 Tablespoons Ginger Julians
5 Whole Dried Red Chillies, break into 2-3 small pieces
4 Tablespoons Dark Soy Sauce
4 Tablespoons White Vinegar
2 Teaspoons Red Chili Powder
1/3 Cup Diced Capsicum(can leave out)
1 Teaspoon Curshed Black Pepper
Salt to taste
Few Chopped Chillies
3 Tablespoons Canola Oil
1 Tablespoon Canola Oil
Wash chicken and pat dry with paper towels. Sprinkle the chicken with flour, corn starch salt and pepper. Combine well. Sit aside for 5 minutes.
Heat a large skillet and put the chicken pieces in. Let cook for 5 minutes until chicken is white. Remove the chicken. Let drain on a paper towel. In the same pan put the 1 Tablespoon of oil and add the garlic and ginger. Saute for 2 minutes and then add the onion and saute until soft but not brown.
 Next add the whole red chillies, the chili powder, salt and soy sauce and chicken. Cook until tender and then add the capsicum. Once chicken is cooked remove from heat and add the vinegar. Make sure chicken is done. Top with green chillies and serve over rice or hakka noodles or chow mein.