350 gm boneless chicken, diced
1 egg, slightly beaten
1/2 cup corn flour
1 Tbsp salt or to taste
1/2 tsp garlic paste
1/2 tsp ginger paste
Oil for deep frying
2 cups onions, thickly sliced
2 tsp green chillies, thickly sliced (remove seeds if too hot)
1 Tbsp soy sauce (adjust according to strength)
2 Tbsp vinegar
Green chillies, slit, for garnish
Mix together the chicken, cornflour, egg, garlic and ginger paste, 2 tsp salt, and enough water so that the chicken pieces are ‘coated’ with the batter. Leave this for about 1/2 an hour.
Heat the oil and deep-fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper.
Heat 2 tbsp of the oil in a wok, add onions and stir-fry over high heat till they are translucent.
Add the green chillies and stir a few times, add the remaining salt, soy sauce, vinegar, and the deep fried chicken.
Mix well, and serve garnished with the green chillies.