Ingredients

• For the chicken:
• 250g - boneless chicken, cubed into 12-inch pieces
• oil - for deep frying
• For the marinade:
• 1 tbsp - soya sauce
• 1/2 - egg
• 2.5 tbsp - corn flour
• 1/2 tsp - white pepper powder
• 1 tbsp - vinegar
• salt - to taste
• For the Hong Kong sauce:
• 2.5 tbsp - sliced ginger
• 1 tbsp - garlic, chopped
• 1/2 cup - spring onions
• 4 - green chillies, chopped
• 4 - red chillies, broken
• Mix in a bowl:
• 1 tbsp - soya sauce
• 1/2 tsp - ajinomoto
• 1/2 tsp - white pepper powder
• 1 tsp - sugar
• 1.5 tbsp - vinegar
• 1 cup - chicken stock
• 1 tbsp - corn flour, dissolved in 1/2 a cup of water
• 1/2 tsp - sesame oil
• 5 tbsp - oil
• salt to taste

How to Make Chicken in Hong Kong Sauce

• Mix all the ingredients for 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 tablespoon 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 to be 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.