INGREDIENTS
500gm Chicken, diced
2 tsp. freshly ground black pepper
3/4 tsp. salt
1 egg
2 tsp. cornflour
1 tsp. plain white flour
2 tbsp. dark soy sauce
2 tbsp. tomato ketchup
2 tbsp. ginger, finely chopped
3 tbsp. garlic, finely chopped
2 tbsp. spring onions, finely chopped
4 green chillies, sliced in half
2 tbsp. coriander, chopped
4 tbsp. oil
INSTRUCTIONS
1. To a mixing bowl add the chicken, egg, plain white flour, 1/2 of the cornflour, 1/2 of the ground black pepper and 1/2 of the salt. Mix well and shallow fry on medium heat for 3-5mins until golden brown. Remove on a paper towel and set aside.
2. In the same pan add the ginger, garlic and green chillies. Fry on low heat for a few mins until the ginger and garlic turn golden brown.
3. Add the soy sauce, tomato ketchup, remaining 1/2 of the black pepper, remaining 1/2 of the salt and spring onions. Sauté for 2 mins.
4. Separately in a small bowl add the remaining half of the cornflour along with 3 tbsp water. Mix well. Pour this mixture into the pan. Bring to a boil on low heat until the mixture thickens.
5. Add the chicken to the pan along with the fresh coriander. Toss well for 3-5 mins.