Ingredients

• For the chicken:
• 250 gms - boneless chicken, cubed into 12 inch pieces
• Oil for deep frying
• For the marinade:
• 1 tbsp - soya sauce
• 1 & 1/2 - eggs
• 2 & 1/2 tbsp - corn flour
• 1 & 1/2 tsp - white pepper powder
• 1 tbsp - vinegar
• Salt to taste
• For the Hong Kong Sauce:
• 2 & 1/2 pieces of sliced ginger
• 1 tbsp - garlic, chopped
• 1 & 1/2 cup - spring onions
• 4 green chillies, chopped
• 4 red chillies, broken
• Mix in a bowl:
• 1 tbsp - soya sauce
• 1 & 1/2 tsp - ajinomoto
• 1 & 1/2 tsp - white pepper powder
• 1 tsp - sugar
• 1 & 1/2 tbsp - vinegar
• 1 cup - chicken stock
• 1 tbsp - corn flour, dissolved in 1 & 1/2 cup of water
• 1 & 1/2 tsp - sesame oil
• 5 tbsp - oil
• 1 tsp - sesame seeds
• 1 & 1/2 cups - lamb/chicken stock
• 2 tbsp - coriander leaves
• Salt to taste

How to Make Chicken Hong Kong

• Mix ingredients of the marinade with the chicken and keep aside in the refrigerator for 1 hour.
• Deep fry the chicken till done.
• Remove and keep warm.
• Heat 2 tbsp of oil in a wok and saute spring onions, ginger, garlic, green chillies and red chillies on high heat for 30 seconds.
• Add the stock and when it simmers, add the ingredients mixed in a bowl. Saute for 30 seconds.
• Now add the fried chicken.
• After 30 seconds, add the corn flour solution a little at a time to reach the desired sauce consistency.
• After 30 seconds, add the sesame oil.
• Check seasoning and add salt as desired.