Ingredients:
1 lb boneless chicken diced
18-20 garlic cloves finely chopped
2 green onion chopped
1 egg
6 tbsp cornstarch
1/2 cup tomato ketchup
1/4 tsp ajinomoto
2 1/2 cups chicken stock
1/2 tsp white pepper powder
1 tbsp vinegar (optional)
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.
• To prepare the sauce,take a bowl blend tomato ketchup, ajinomoto, chicken stock, white pepper powder & salt & keep aside.
• 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 garlic.
• Add the tomato sauce blend & bring to a boil. Stir in the cornstarch mix & stir continuously till the sauce thickens.
• Turn the heat to medium, now add the fried chicken pieces & coat with the garlic sauce.
• Stir in vinegar  & garnish with chopped green onions.