Indian Chili Chicken - cooking recipe

Ingredients

vegetable oil
1 3/4 lbs chicken breast fillets
2 1/2 tablespoons hot chili powder (Laxmi extra hot)
7 tablespoons ginger-garlic paste
1/2 cup flour
1 red onion, sliced
6 jalapeno peppers, sliced (or 10 serrano peppers)
3 teaspoons soy sauce
0.5 (5 1/2 ounce) bottle sweet asian chicken chili sauce
2 pinches salt
1 bunch cilantro

Preparation

Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
Cut chicken breast fillets into bite-sized pieces.
Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
Serve with rice and naan and top with cilantro. Yumm!