Preparation

• 1
  Cut the chicken breast into small pieces and put them into a bowl.
• 2
  Add ginger paste, lemon juice, salt, half of MSG, 1/2 tsp red chilli paste and mix well. Set aside to marinate for 20 minutes.
• 3
  Beat the egg and add half of it to the chicken.
• 4
  Add cornflour and mix well.
• 5
  Heat sufficient oil in a deep pan add chicken pieces. One at a time and deep fry on medium flam untill golden and crisp.
• 6
  Meanwhile heat oil in a non stick pan add slice ginger pieces, copped green chillies saute untill the raw smell of ginger disappear.
• 7
  Add 1/2 tsp red chilli paste, soya sauce, 1 tsp lemon juice, salt and remaining MSG and mix well.
• 8
  Add 1/4 cup of water and Onion and cook.
• 9
  Drain the chicken on absorbent paper. Add it to the wok.
• 10
  Add half of spring onion and toss so that all the chicken pieces are well coated with the sauce.
• 11
  Transfer into a serving bowl garnish with remaining spring onion and serve hot.