Ingredients

For the batter

• Chicken, preferably boneless – 500 gm, cubed
• Corn Flour – 1 tbsp
• Ginger garlic paste – 1 tsp
• Pepper powder – 1/2 tsp
• Egg – 1
• Soya sauce – 1 tbsp
• Salt – as required

For the gravy

• Onion, diced – 1 medium
• Garlic, chopped – 1 tbsp
• Dried red chili – 2
• Green capsicum, diced – 1 medium
• Kashmiri chili powder – 1/2 tsp
• Red Chili sauce – 3 tbsp
• Soya Sauce – 1 tbsp
• Vinegar – 1 tsp
• Sugar – 1 pinch
• Chicken stock – 1.5 cup
• Corn Flour – 1 tbsp mixed in 1/2 cup water
• Vegetable oil – for deep frying
• Spring  onion, chopped – 2 tbsp
• Salt - to taste

Method

1. In a bowl mix together corn flour, egg, pepper powder, soy sauce, ginger garlic paste and salt.
2. Deep fry the chicken pieces,at medium heat until they are golden brown.Drain and keep aside.
3. Take another Pan, pour 2 tbsp of oil from the oil used for frying chicken.
4. Saute garlic for half a minute.Add red chili and continue to saute.
5. Then add onion, green capsicum and spring onion and saute for a few seconds.
6. Add the chili powder, soya sauce and chili sauce,stir well.
   Pour the chicken stock and bring the mixture to a boil.
7. Add vinegar and fried chicken pieces to it. Combine and cook for a few more minutes.Add a pinch of sugar and check for salt.
8. Add the cornflour mixed in water little by little, till the sauce thickens.Adjust the gravy to your choice (simmer more time for thick gravy)
9. Garnish with chopped spring onions.