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18 December 2012,21:52 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the chicken into even sized (1" square) pieces.
  • Mix eggs, flour and cornflour to make a thick, smooth batter. Marinate the chicken in this batter & keep aside for 15 - 20 minutes.
  • Heat oil and deep-fry the chicken pieces individually till cooked & golden brown in colour. Keep aside.
  • In a wok add stock and bring the stock to boil.
  • Add tomato ketchup, ajinomoto and sugar. Boil for 1 minute.
  • Dissolve the cornflour in 2 tablespoon water and add to the stock, stirring continuously till the sauce thickens.
  • Add the vegetables and chicken. Cook for 1 minute.
  • Add malt vinegar & remove from fire. Serve hot.


  • 200 grams chicken leg boneless
  • 1½ tablespoons tomato ketchup
  • 1 tablespoon malt vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon ajinomoto
  • 50 ml stock
  • Cooking oil for frying
  • 1 tablespoon diced capsicum
  • 1 tablespoon carrots - cut into dices & dipped in boiling water for a few seconds
  • 1 tablespoon onions - cut into dices
  • 1 tablespoon cornflour


  • 2 eggs
  • 2 tablespoons flour
  • 1 tablespoon cornflour

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