Ingredients
Boneless chicken, diced 350 g
Egg, slightly beaten 1
Corn flour (Cornstarch) ½ cup (120 g)
National Garlic paste ½ tsp (5 g)
National Ginger paste ½ tsp (5 g)
National Salt 1 tbsp or to taste
Oil for deep frying
Onions, thickly sliced 2 cups (300 g)
Green chillies thickly sliced 2 tsp. Or to taste (remove seeds if too hot)
National Soy Sauce 1 tbsp (adjust according to strength)
National Vinegar 2 tbsp
Green chillies, slit, for garnish
Preparation
Mix together the chicken, egg, cornflour, garlic and ginger paste, 2 tsp salt, and enough water so that the chicken pieces are ‘coated’ with the batter. Leave thus about ½ an hour.
Heat the oil and deep-fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper till required.
Heat 2 tbsp. of the oil in a wok, add onions and stir-fry over high heat till they look ‘wet’.
Add the green chillies and stir a few times, add the remaindered salt, soy sauce, vinegar, and the chicken.
Mix well, and serve garnished with the green chillies.
