Mix together the chicken, egg, cornflour, ginger and garlic paste, 2 tsp salt, and enough water so that the chicken pieces are coated well with the batter. Keep aside for about 30 minutes.
Heat oil in a wok or a pan and deep-fry the chicken pieces over high heat to begin with and then lower the flame. Fry until the chicken is cooked through. Drain on absorbent paper. Keep aside.
Heat 2 Tbsp of oil in a wok, add chopped onions and stir-fry over high heat until they are translucent.
Add in the green chilies and saute for a minute.
Add salt, soy sauce, vinegar, and the deep-fried chicken, toss well.
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Mix together the chicken, egg, cornflour, ginger and garlic paste, 2 tsp salt, and enough water so that the chicken pieces are coated well with the batter. Keep aside for about 30 minutes.
Heat oil in a wok or a pan and deep-fry the chicken pieces over high heat to begin with and then lower the flame. Fry until the chicken is cooked through. Drain on absorbent paper. Keep aside.
Heat 2 Tbsp of oil in a wok, add chopped onions and stir-fry over high heat until they are translucent.
Add in the green chilies and saute for a minute.
Add salt, soy sauce, vinegar, and the deep-fried chicken, toss well.
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