Ginger Garlic Chicken

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  • 1 chicken (about a kg or less) cut into small pieces
  • 2 tbsp corn flour
  • 1/4 cup (60 g) oil
  • 1 large onion-sliced finely
  • 2 tbsp grated ginger
  • 10 cloves garlic-finely chopped
  • 2 tsp soya sauce
  • 1/2 cup water
  • 1 tbsp vinegar
  • 1/4 cup tomato puree
  • 1 tsp salt or to taste
  • 1/4 tsp powdered black pepper
  • 1 tsp corn flour

Sauce ingredients to be mixed together



Wash chicken pieces and wipe dry. Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.
Heat oil in a wok/kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside.In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.
Add chicken, turn around a few times, and then add the mixed sauce ingredients.
Stir-fry till the sauce thickens a bit.Transfer chicken to a serving dish, garnish with spring onions and serve.

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