Ingredients

To Fry the Chicken

• ½ teaspoon salt
• 1 teaspoon ginger garlic paste
• 1 pinch baking soda
• 2 teaspoons rice vinegar
• 1 pound boneless skinless chicken (500 g, cut into ½-inch pieces)
• 3 tablespoons cornstarch (cornflour)
• 3 tablespoons all-purpose flour (maida)
• 2–3 cups oil (for frying the chicken)

To Make the Sauce

• 2 tablespoons cornstarch (cornflour)
• 3 tablespoons oil
• 2 tablespoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 2–3 red chilies (slit into half)
• 1 green bell pepper (capsicum) (cut into 1-inch pieces)
• 1 medium onion (cut into 1-inch pieces, petals separated)
• 2 tablespoons red chili paste
• 2 tablespoons soy sauce
• 3 teaspoons tomato ketchup
• 2 tablespoons chopped spring onion greens

Instructions

Prepare the Chicken

1. In a medium bowl, combine salt, ginger garlic paste, baking soda, and vinegar.
2. Rinse the chicken under water and drain thoroughly. Use paper towels to pat it as dry as possible.
3. Add the chicken pieces to the bowl and mix until evenly coated in the marinade. Set aside for 30 minutes.
4. After marination, add cornstarch and all-purpose flour to the bowl. Toss well so each piece is coated in the dry mixture.

Fry the Chicken

1. Heat 2–3 cups of oil in a nonstick pan over medium-high heat.
2. Shake off any excess flour from the chicken before adding it to the hot oil.
3. Fry the chicken in batches until golden brown and crisp. Remove and set aside.

Make the Sauce

1. Dissolve the cornstarch in 2½ cups of water and keep aside.
2. Heat oil in a nonstick wok.
3. Add garlic, ginger, and red chilies once the oil is hot. Sauté for 40–50 seconds, just until the garlic begins to lightly brown.
4. Add green bell pepper and onion. Stir-fry for 1 minute.
5. Pour in the prepared cornstarch slurry.
6. Add red chili paste, soy sauce, and tomato ketchup. Cook while stirring continuously until the sauce thickens.
7. Add the fried chicken pieces and toss until well coated in the sauce.
8. Taste and adjust salt or sauces if needed.
9. Finish with chopped spring onion greens and serve hot with fried rice or steamed rice.

• Cut the chicken into small, even pieces to ensure proper cooking during frying.
• Follow the ingredient measurements carefully, as balance is key in this dish.
• Keep all ingredients prepped and ready before starting. Indo-Chinese cooking moves quickly and requires ingredients to be added in sequence.
• For a drier version, use 1 tablespoon of cornstarch mixed with 1 cup of water instead of the 2½ cups used here. All other steps remain the same.
• Adjust the heat by increasing or reducing red chilies and red chili paste. Removing the seeds from the chilies will make the dish milder.
• For a lighter option, shallow-fry, pan-fry, or air-fry the chicken. To air-fry, cook at 380°F (190°C) until crisp, then toss in the prepared sauce.