Ingredients:

• For making the Chicken marinade:
• 3/4 lb – boneless Chicken
• 3 tsp – all purpose flour or Maida
• 2-3 tsp – ginger-garlic paste
• 1/2 tsp – ajinomoto
• 1/2 tbsp – soya sauce
• 1 tsp – chilli sauce
• Salt to taste
• Oil for deep frying
• For making the sauce:
• 1 tsp – ginger, finely chopped
• 1 tsp – garlic, finely chopped
• 2 tsp – green chillies, finely chopped
• 5 tbsp – spring onions, finely chopped
• 1/4 tbsp – soya sauce
• 1/2 tsp – chilli sauce
• 1 tbsp – Tomato sauce
• 1/2 tsp – black pepper powder
• 1 tsp – Sugar
• Ajinomoto – a pinch
• 1/4 cup – Chicken stock
• Maida/all-purpose flour with water (mix 3 tbsp of Maida and 1/4 cup of water)
• 2 tbsp – oil
• Salt to taste

Method:

1. Combine all the ingredients for the marinade (except oil) and set aside for 1/2-1 hour.
2. Heat the oil in a frying pan.
3. Deep fry the chicken pieces a few at a time.
4. Drain when golden brown and cooked. Keep aside.
5. In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute.
6. Add the soya sauce, chilli sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt.
7. Add a little water and bring to a boil. Add the fried chicken and cook for 3 mins
8. Then, add the maida and water mixture and stir so that no lumps are formed.
9. Cook for a few mins until the mixture thickens slightly.

Recipe courtesy of Priya Madhan