Method

For frying Chicken

• 500g boneless chicken, cut into small cubes
• 1/2 cup plain flour
• 1/2 cup corn flour
• 1 tsp ginger garlic paste
• 1/2 tsp black pepper powder
• 1 tbsp soya sauce
• 1 egg (optional)
• salt
• water
• vegetable/sunflower oil

For the sauce

• 4 tbsp vegetable/sunflower oil
• 10 garlic cloves, finely chopped
• 1″ piece ginger, finely chopped
• 1/2 onion, finely chopped
• 3 tbsp spring onion white
• 5 green chilies
• 3 tbsp tomato ketchup
• 1 tbsp chilli sauce
• 1 tbsp soya sauce
• 1 tsp kashmiri chilli powder
• 2 tbsp corn flour
• 1/2 cup water
• 1/4 tsp sugar
• 1/2 cup hot water
• 1 tbsp vinegar
• 1/2 onion, cubed
• 1 cup bell peppers, cubed
• 2 tbsp celery, chopped
• Spring onion greens
• salt to taste

Method

For frying chicken

1) In a bowl take 1/2 cup plain flour, 1/2 cup corn flour, 1 tsp ginger garlic paste, 1/2 tsp black pepper powder, 1 tbsp soya sauce, 1 egg (optional), and salt to taste.

2) Gradually add water and make a paste. It should not be thick or too thin.

3) Add 500g boneless chicken and coat well with the batter.

4) Heat enough oil in a pan. Fry the chicken pieces until golden brown. Remove from heat and keep aside.

For the sauce

1) Heat 4 tbsp oil in wok.

2) Add 10 garlic cloves, 1″ piece ginger,1/2 onion, and 3 tbsp spring onion white. Sauté for a minute in high heat.

3) Add 5 green chilies( depending upon your level), 3 tbsp tomato ketchup, 1 tbsp chilli sauce and 1 tbsp soya sauce and 1 tsp kashmiri chili powder/paprika. Fry for 30 seconds until the rawness is gone.

4) Make a slurry of corn flour by adding 1/2 cup water into 2 tbsp corn flour. Mix well and add into the sauce.

5) When the sauce thickens, add 1/4 tsp sugar, 1/2 cup hot water, 1 tbsp vinegar and salt to taste.

6) Cook until the sauce thickens.

7) Add 1/2 onion, 1 cup bell peppers(mixed colours), 2 tbsp celery and the fried chicken. Mix well until the chicken is well coated with the sauce.

8) Sprinkle spring onion greens and remove from heat.

9) Serve hot.