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Ingredients

For the chicken:

• 250g boneless chicken (bite-sized pieces)
• 1½ tbsp cornflour
• 1 tbsp maida (all-purpose flour)
• ½ egg, beaten (optional)
• ½ tsp ginger-garlic paste
• ½ tsp black pepper powder
• ¼ tsp salt (or to taste)
• Oil for frying

For the sauce:

• 1 medium onion, thinly sliced
• ½ capsicum (red or green), thinly sliced
• 1–2 green chilies, chopped or slit
• 1 tbsp chopped garlic
• 1 tsp chopped ginger
• 1½ tbsp tomato ketchup
• 1 tbsp red chili sauce
• ½ tbsp green chili sauce
• ½ tbsp soy sauce
• ½ tbsp vinegar (white or apple cider)
• 2 tbsp fresh orange juice
• 1–2 tsp honey or 1 tsp sugar
• ¼ tsp black pepper
• ¼ tsp chili powder (Kashmiri or regular)
• ¼ cup water
• ½ tsp cornflour mixed with 1 tbsp water (optional, for thickening)
• Toasted sesame seeds (optional)

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Instructions

1. Marinate the chicken
Mix chicken with cornflour, maida, egg (if using), ginger-garlic paste, pepper, and salt. Coat well. Rest 10–15 mins.

2. Fry the chicken
Heat oil. Fry chicken in batches on medium-high heat till golden and crispy. Drain on paper towels.

3. Make the sauce
In a separate pan, heat 1–2 tsp oil. Add garlic, ginger, green chilies. Fry for 30 seconds.
Add onions, fry 1–2 mins. Add capsicum, stir 1 more min. Keep veggies a bit crunchy.

Add ketchup, chili sauces, soy sauce, vinegar, orange juice, honey/sugar, pepper, and chili powder. Stir.
Add ¼ cup water. Simmer 1–2 mins. Add cornflour slurry if you want it thicker. Stir till glossy.

4. Combine
Toss fried chicken into the sauce. Mix well on high heat. Add a splash of water if needed.
Simmer on low for 3–4 mins till chicken soaks up the sauce.

5. Serve
Top with sesame seeds if using. Serve hot with fried rice or noodles.

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