Trim the fat from the Chicken.
Cut into very small cubes.
Wash thoroughly. Set aside.
Marinate the chicken with 2 Tablespoons Soy Sauce, 2 Tablespoons Vinegar, 3/4th Cup of Corn Starch, 1 Teaspoon Salt & 1 Teaspoon Red chilli powder.
*The marinade should be thick. The chicken pieces should stick to each other.
Cut the Bell Pepper & Onion into medium cubes. Separate the petals of the Onion.
Heat enough oil in a Wok for deep frying.
Make small to medium sized rough balls & fry on medium heat for 4-5 minutes turning frequently.
Do not overcrowd the wok.
Remove the fried chicken with the help of a slotted spoon & place on a plate lined with absorbent paper towels.
Keep aside.
In the meantime, heat 1 Tablespoon oil in a large skillet or pot. Tip in the broken red chilies.
Saut the sliced ginger on low heat.
Add the garlic paste. Cook for a minute.
Pour 4 cups of water followed by the rest of the vinegar, soy sauce, salt, red chilli powder, honey & the hot & sweet tomato-chilli sauce.
Let it come to a boil. Reduce heat to low.
Make a slurry by mixing 1/4 cup of cornstarch with half cup water.
Keep stirring constantly to avoid lumps.
(The gravy thickens quickly).
Add the fried chicken. Followed by the bell peppers & onions. Stir well.
Let it simmer on low heat for about 10 minutes on low heat.
Note:
1.The marinade should be thick. The chicken pieces should stick to each other.
2.The bell peppers & onions should remain crunchy & retain the colour.
One more cup of water can be added at this stage depending upon the desired consistency of the gravy.
Serve with piping hot Steamed Rice/Fried Rice/Chowmein.
