Ingredients:
• For the chicken:
• 250g – boneless chicken, cubed into 12-inch pieces
• oil – for deep frying
• For the marinade:
• 1 tbsp – soya sauce
• 1/2 – Egg
• 2.5 tbsp – Corn flour
• 1/2 tsp – white pepper powder
• 1 tbsp – Vinegar
• salt – to taste
• For the Hong Kong sauce:
• 2.5 tbsp – sliced Ginger
• 1 tbsp – garlic, chopped
• 1/2 cup – Spring onions
• 4 – green chillies, chopped
• 4 – red chillies, broken
• Mix in a bowl:
• 1 tbsp – soya sauce
• 1/2 tsp – ajinomoto
• 1/2 tsp – white pepper powder
• 1 tsp – Sugar
• 1.5 tbsp – Vinegar
• 1 cup – Chicken stock
• 1 tbsp – Corn flour, dissolved in 1/2 a cup of water
• 1/2 tsp – sesame oil
• 5 tbsp – oil
• salt to taste
Method:
- Mix all the ingredients for the marinade with the chicken and keep aside in the refrigerator for 1 hour.
- Deep fry the chicken till done. Remove and keep warm.
- Heat 2 tablespoon of oil in a wok and saute spring onions, ginger, garlic, green chillies, and red chillies on high heat for 30 seconds.
- Add the stock and when it simmers, add the ingredients to be mixed in a bowl. Saute for 30 seconds.
- Now add the fried chicken.
- After 30 seconds, add the corn flour solution, a little at a time, to reach the desired sauce consistency.
- After 30 seconds, add the sesame oil.
- Check seasoning and add salt as desired.