Rinse chicken and cut into small serving-sized pieces.
In a large bowl, combine flour and salt.
Add chicken pieces and toss.
Make sure you coat each piece well.
Heat oil in a large skillet over high heat.
Add chicken, one piece at a time.
Fry a few pieces at a time, or they will stew instead of browning.
Cook until golden for about 5 minutes.
Drain on paper towels. Repeat with all the chicken pieces.
Remove all but 1 tbsp oil from the skillet.
Combine water, lemon juice, corn starch, chilli sauce and soy sauce in a small bowl.
Add ginger to skillet.
Fry for 1 minute.
Cook and stir for 1 minute.
Stir in corn starch-chilli mixture. Cook and stir till sauce boils.
Stir the chicken pieces.
Cook and stir until heated thoroughly for about 3 minutes.
Stir the onions.
Cook and stir for about 1 minute more.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.