Ingredients For making the chicken marinade: Boneless chicken - ¾ lb (cut into 1 ½ inch length thin strips.) All purpose flour or maida (flour)
- 3 teaspoon Ginger Garlic Paste - 2 - 3 teaspoon ajinomoto (MSG or zeal) - ½ teaspoon Soya Sauce - ½ tablespoon Chili sauce - 1 teaspoon (optional) Salt to taste Oil for deep frying For making the sauce: Ginger, finely chopped 1 teaspoon Garlic, finely chopped 1 teaspoon Green chillies, finely chopped 2 teaspoon Spring onions - finely chopped - 5 tablespoon Soya sauce - ¼ tablespoon Chili sauce - ½ teaspoon (optional) Tomato sauce/ketchup - 1 tablespoon (optional) Black Pepper powder - ½ teaspoon Sugar - 1 teaspoon ajinomoto (MSG or zeal) - a pinch Chicken stock - ¼ cup (or use Maggi/Knorr Chicken Soup Cubes) maida (flour)
/All-purpose flour with water (mix 3 tablespoon of maida (flour)
& ¼ cup of water) Oil 2 tablespoon Salt To taste
Combine all the ingredients for the marinade (except oil) and set aside for 1/ 2 - 1 hour. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time. Drain when golden brown and cooked. Keep aside. 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. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto (MSG or zeal), stock and salt. Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes. Then add the maida (flour)
and water mixture and stir so that no lumps are formed. Cook for a few minutes until the mixture thickens slightly.