Mongolian Chicken

Mongolian Chicken

INGREDIENTS

• 200gm Chicken

• 3 tbsp Tomato Ketchup

• 1 tbsp Vinegar

• 1/2 tsp Ajinomoto

• 1 cup water mixed with 1 chicken seasoning cube

• 4 tbsp Oil

• 2 Spring Onion chopped

• 2 tbsp Cornflour

• 1 tsp Chilli powder

• 10 flakes garlic crushed

• 3 tbsp Coriander

MARINADE

• 1/2 Egg

• 1/2 tsp Pepper

• 1/4 tsp Ajinomoto

• 2 tbsp Maida

• 2 tbsp Cornflour

• A pinch of Orange colour

PROCEDURE

Cut chicken into 1 1/2” pieces.Marinate the chicken in all the ingredients of the marinade & keep aside for atleast 1/2 hour. Heat oil in a wok or a kadhai &deep fry the chicken for 3-4 minutes on medium heat till cooked. Drain & keep aside. In afrying pan heat 2 tbsp oil, reduce heat,add chilli powder. Add crushed garlic & white  of spring onions & stir fry for a minute. Add water mixed with seasoning cube. Boil. Add Tomato Ketchup, ajinomoto & sugar. Add salt to taste. Boil for a minute. Dissolve corn flour in 1/2 Cup water & add to the stock, stirring continuosly till the sauce thickens. Add the chicken, green part of spring onions & chopped coriander. Cook for 1 minute. Add vinegar & remove from fire. Serve hot.