By Bal Krishna Shrestha

This treat with heat for warm sunny days is good as a snack, or you can serve as a main with steamed or fried rice, noodles or a green salad.

Ingredients

250g diced chicken breast/thigh

1 tsp ginger and garlic paste

1/2 tsp dark soya sauce

1 egg

2 tbsp cornflour

1 litre vegetable oil (for frying)

1 tsp green chilli, sliced

1 green pepper, diced

1 red onion, diced

1 plum tomato, diced

1 tbsp oil

200ml tomato ketchup

1 tsp lemon juice

1 tbsp spring onion, chopped

Salt and pepper to taste

Take one big mixing bowl and add the diced chicken, soya sauce, ginger and garlic paste, egg, cornflour and seasoning. Mix well and set aside to marinate.

Heat the vegetable oil in a deep fat fryer or a heavy base pan. Drop the marinated chicken into the heated oil and cook until crispy and tender.

Remove the cooked chicken from the oil with a small spider strainer and keep aside.

Heat 1 tbsp of oil in a Chinese wok. Add the sliced green chilli and fry for 10 seconds, then add diced pepper and onion and fry for 1 to 2 minutes on high heat.

Add the fried chicken, diced tomato, tomato ketchup and some seasoning and stir, cooking until the chicken is piping hot in the middle.

Add lemon juice and stir it well, then sprinkle the spring onion on top and serve.