1⁄4 kg boneless chicken, cut into fine pieces
6-7 tablespoons spring onion whites
3-4 tablespoons spring onion greens
1⁄2 tablespoon chopped garlic
1⁄2 tablespoon chopped ginger
2 teaspoon soya sauce
1 tablespoon chilli sauce
2 teaspoon vinegar
1 tablespoon corn flour + 5 tablespoons chicken stock or water
1⁄2 teaspoon brown sugar
2 tablespoons tomato sauce
1⁄2 teaspoon red chilli powder (preferably Kashmiri)
salt to taste
1 1⁄2 tablespoons sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hour)
1⁄4 teaspoon pepper powder
1 egg white
salt to taste
1 1⁄2 teaspoon ginger-garlic-green chilli paste
1⁄2 teaspoon soy sauce
1 tablespoon maida (flour)
/all purpose flour
2-3 tablespoons corn flour
1-2 tablespoons of water, if required
1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1⁄4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.