Chilli Chicken | 10 Best Indo-Chinese Recipes | Chef Anupa | Sanjeev Kapoor Khazana

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  1. Nice….but won't adding the fried chicken to stock in the start itself cause it to become soggy instead of crisp texture….Can we add it once the sauce is ready to go and we r ready to serve? Just my silly doubt i guess! I'm sure it tastes heavenly….

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