Ingredients:

• For the chicken:
• 250 gms – boneless chicken, cubed into 12 inch pieces
• Oil for deep frying
• For the marinade:
• 1 tbsp – soya sauce
• 1 & 1/2 – eggs
• 2 & 1/2 tbsp – Corn flour
• 1 & 1/2 tsp – white pepper powder
• 1 tbsp – Vinegar
• Salt to taste
• For the Hong Kong Sauce:
• 2 & 1/2 pieces of sliced Ginger
• 1 tbsp – garlic, chopped
• 1 & 1/2 cup – Spring onions
• 4 green chillies, chopped
• 4 red chillies, broken
• Mix in a bowl:
• 1 tbsp – soya sauce
• 1 & 1/2 tsp – ajinomoto
• 1 & 1/2 tsp – white pepper powder
• 1 tsp – Sugar
• 1 & 1/2 tbsp – Vinegar
• 1 cup – Chicken stock
• 1 tbsp – Corn flour, dissolved in 1 & 1/2 cup of water
• 1 & 1/2 tsp – sesame oil
• 5 tbsp – oil
• 1 tsp – sesame seeds
• 1 & 1/2 cups – lamb/chicken stock
• 2 tbsp – Coriander leaves
• Salt to taste

Method:

1. Mix ingredients of the marinade with the chicken and keep aside in the refrigerator for 1 hour.
2. Deep fry the chicken till done.
3. Remove and keep warm.
4. Heat 2 tbsp of oil in a wok and saute spring onions, ginger, garlic, green chillies and red chillies on high heat for 30 seconds.
5. Add the stock and when it simmers, add the ingredients mixed in a bowl. Saute for 30 seconds.
6. Now add the fried chicken.
7. After 30 seconds, add the corn flour solution a little at a time to reach the desired sauce consistency.
8. After 30 seconds, add the sesame oil.
9. Check seasoning and add salt as desired.