1 kg of boneless chicken cut into 1 inch width strips
1/2 tablespoon of ginger paste
1/2 tablespoon of garlic paste
1 tablespoon of soy sauce
1 tablespoon of vinegar
salt as needed
1/2-1 cup of flour ( acts as a binding agent)
1 cup of soybean oil
1 egg, beaten well
3 tablespoons of ghee
1 cup of onion slices
3 tablespoons of garlic slices
2 tablespoons of chopped green chilies
3 tablespoons of tomato sauce
1 teaspoon of black pepper powder
Mix the chicken slices with ginger and garlic pastes, soy sauce, vinegar and salt. Do keep in mind that soy sauce is quiet salty. Marinate for 30-60 minutes. Spread the flour on a tray.
Heat a thick tawa with a little bit of soybean oil ( enough oil to be able to fry 5-6 chicken slices at a time).
Dip the marinated chicken pieces in the egg and roll on to the flour.
Fry 5-6 chicken slices at a time. Add a little bit of oil, if needed for this batch. Repeat for rest of the chicken slices.
Heat a frying pan with ghee. Fry the onion and garlic slices. When the slices turn golden in color, add the fried meat pieces, green chilies, tomato sauce and black pepper. Stir and fry until the ingredients are mixed well.