Boneless Chicken breasts -300gm
Egg whites – 2, Oil – 2tbspn, Cornflour – 6tbsp, Salt- 1tsp, White pepper powder – 1/2 tsp
Oil- 3tbsp, Dry red chillies – 2 or 3, Spring onions – 2 (white part thickly sliced diagonally and greens cut into 1″ pieces), Tomato ketchup – 4tbsp, Honey – 2 to 3tbsp, Chilli oil/sauce- 1tbsp, Salt- 1/4tsp, White pepper – 1/4tsp,
1tbspn cornflour dissolved in 1/4 cup water
Cut the chicken pieces into thin slices.
Mix ingredients of the batter until no lumps remain.
Dip chicken and deep fry them till golden and crispy. Do not over fry as it will turn the chicken hard and chewy.
Add 3tbsp oil in a kadai/wok. Put red chillies and whites of spring onions. Stir.
Reduce heat and add the tomato ketchup, chilli oil/ketchup and salt. Mix well.
Add corn flour paste and bring to boil.
Add the chicken and honey. Mix.
Add Greens of spring onions.