Shanghai Chicken

Ingredients:

• 200 grams boneless chicken (cut into cubes)
• 1/2 cup onion (chopped)
• 1/2 cup spring onion (chopped)
• 1 tsp. garlic (chopped)
• 1 tsp. ginger (chopped)
• 1 red chili (broken)
• 2 green chilies (chopped)
• 2 tsp. tomato ketchup
• 2 tsp. soy sauce
• 3 tsp. red chili sauce
• 1 tsp. chili vinegar
• Salt to taste
• 1/4 tsp. sugar
• 100 ml water
• 2 tbsp. oil
• Oil for deep fry

For marination:

• 1 egg (beaten)
• A pinch of salt
• 1/8 tsp. black pepper powder
• 1 tbsp. cornflour
• 1 tbsp. all purpose flour

Making Procedure:

Marinate the chicken with all the ingredients from marination list and keep it in refrigerator for 1 hour.

Heat oil in a kadai and deep fry the marinated chicken pieces till it gets golden brown colour. Remove the chicken pieces from oil, cover with a lid and keep warm.

Heat 2 tbsp oil in a wok. Add ginger-garlic and fry for half a minute on low heat. Add green chilies and chopped onion, fry for 2- 3 minutes on low heat or till transparent. Then add spring onion and fry for 2-3 minutes on low to medium heat.

After that add soy sauce, red chili sauce, tomato ketchup, chili vinegar and stir it for a minute on low heat. Add water and bring it to boil. Then add fried chicken pieces, sugar and salt. Mix well and cook it covered for 3-5 minutes on low heat.  

Remove from heat and garnish with few chopped spring onion. Serve hot with fried rice or chowmein.