• Take all ingredients listed under marinade except oil in a bowl, combine them well so that the chicken pieces get coated well.
  500 grams boneless chicken thighs, ½ teaspoon salt, 1 teaspoon crushed pepper, 1 egg white, 4 tablespoons cornflour, 1 tablespoon maida, 2 teaspoons light soy sauce
• Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 - 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.
  4 tablespoons cooking oil
• Sauce mix: Add soy sauce, green chilli sauce, ketchup, vinegar, white pepper powder to a bowl, whisk well and set aside.
  4 teaspoons dark soy sauce, 2 teaspoons green chilli sauce, 2 teaspoons tomato ketchup, 2 teaspoons vinegar, ½ teaspoon white pepper powder

Cornflour slurry:

• mix cornflour in 2 tablespoons of water and set aside.
  1 tablespoon cornflour, 1 ¼ cups + 2 tablespoons water
• Remove the oil used for frying and retain 2 tablespoons of oil in the wok for preparing the sauce.
• Heat oil in the wok, add ginger, garlic, celery, green chillies and saute for a minute. Add onions, capsicums and stir fry on high for 1-2 minutes. Add fried chicken, toss well and cook for a minute. Add mixed sauces, white pepper powder & salt (if using) and toss well on high so the sauce coats the chicken well. Add cornflour slurry and toss for a minute. Add 1 ¼ cups water and stir fry on high for 2-3 minutes till the sauce thickens.
  1 cup onions, ½ green capsicum, ½ red capsicum, 2 tablespoons finely chopped ginger, 3 tablespoons finely chopped garlic, ¼ cup finely chopped celery, 6 green chillies, ¼ cup finely chopped spring onion greens, ¼ teaspoon salt
• Garnish with spring onions, coriander leaves and serve.
  ¼ cup finely chopped coriander leaves