Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours.
In a large skillet, add the oil and heat on medium. Prepare a slurry by combining the cornstarch and the water. Mix thoroughly to create a smooth batter.
Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides. Drain well and set aside until needed.
To the same pan add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chilly powder, soy sauce and tomato ketchup.
Comments:
Wow i feel like eating