200gms of Boneless chicken, cut into bite size pieces
2 heaped tablespoon of cornflour
½ cup capsicums, cut into 1” triangles
½ cup onions, chopped into 1” squares
½ tablespoon of Ginger-garlic paste
6-7 green chilies, chopped
2 ½ tablespoon dark soya sauce
1 teaspoon of vinegar
3-4 tablespoon vegetable oil
½ cup of spring onions , chopped to 1” sizes
Few spring onions finely chopped for garnishing
Salt to taste
Step1 Dissolve half the cornflour with 1 tablespoon of soya sauce and one beaten egg.
Step2 Mix this with the chicken, marinate for ½ hour.
Step3 Stir fry the chicken till the outside turn crispy, remove from the wok and soak the extra oil in a kitchen paper.
Step4 Heat oil in a wok, as the oil turns smoking hot add the capsicum and onions. Stir well till the onions turn translucent and add the green chilies.
Step5 Dissolve the extra cornflour in the remaining soya sauce, and pour it in the wok, stir continuously.
Step6 Add the fried chicken and spring onions, and adjust the seasoning.
Step7 Cook till the chicken is evenly coated with the sauce.
Step8 Serve hot with noodles or Fried rice after garnishing with chopped spring onions.