Ingredients:
1 lb boneless chicken diced
8-10 garlic cloves finely chopped
1″ ginger chopped
1 med onion sliced
2-3 green chillies chopped
1/2 green bell pepper cut into strips
2 green onion chopped
6 tbsp cornstarch
1 tbsp soy sauce
1/4 tsp ajinomoto
2 cups chicken stock
1 egg
2 tbsp vinegar
Salt
Oil

Method:

• Mix beaten egg with 4 tbsp of cornstarch & salt. Apply to the diced chicken pieces & let it rest for an hour. Heat oil in a wok & deep fry till done. Keep the fried chicken aside to use later. Note: You can always use left over fried chicken to make this dish.
• In another bowl mix the remaining 2 tbsp of cornstarch with 1 cup of water making sure there aren’t any lumps.
• In a separate wok heat a little oil & fry the chopped ginger & garlic.
• Add the sliced onions & green chillies. Now add in the soy sauce, ajinomoto, chicken stock & salt. Stir together & bring to a rolling boil.
• Stir in the cornstarch mix & turn the heat to medium. The sauce should begin to thicken at this point.
• Add the fried chicken pieces & bell peppers. Mix all together & add in the vinegar.
• Garnish with chopped green onions & serve.