Chicken, boneless: 250 gms
Tomato ketchup: 1 cup
Vinegar: 8 tbsp
Salt: 2 tsp
Crushed red chili: 2 tbsp
Corn flour: 6 tbsp
Garlic paste: 3 tbsp
Chicken stock or water: 750 ml
Sugar: 3 tbsp
Mithoo Cooking Oil: 8 tbsp
Marinate the chicken in a mixture of 5 tbsp cornflour, 1 tsp salt, 1 tbsp garlic, 1 egg and 1 tbsp crushed red chili. Refrigerate for 1 hour.
Heat 3 tbsp mithoo cooking oil in a pan and cook the chicken on high heat in two batches for 10 minutes each. Heat the remaining mithoo cooking oil in a separate pan.
Fry the remaining garlic for 2 minutes. Add ketchup, vinegar, sugar, 1 tsp salt, 1 tbsp crushed red chili and chicken stock.
Bring to the boil, then continue cooking the sauce on low heat for 10 minutes. Mix the remaining corn flour with 1 cup water.
Ensure there are no lumps. Quickly blend it into the sauce, stirring continuously on low heat for 10 minutes. Add the fried chicken to the sauce. Serve with egg fried rice or vegetable rice.