A flavorful and easy-to-make dish that combines crispy chicken with a tangy and spicy sauce.
Combine the cornflour, all-purpose flour, salt, and pepper in a mixing bowl.
Ensure the batter is smooth and lump-free for even coating.
Add the beaten egg to the dry mixture and mix until a smooth batter forms.
Use a whisk for a smooth consistency.
Dip the chicken pieces into the batter, ensuring they are well coated.
Shake off excess batter to avoid clumping during frying.
Heat oil in a frying pan and fry the coated chicken pieces until golden brown. Set aside.
Maintain medium heat to cook the chicken evenly.
In a saucepan, heat a little oil and sauté the ginger and garlic until aromatic.
Avoid burning the garlic to prevent bitterness.
Add the green chili peppers and cilantro, cooking briefly.
Adjust the chili quantity to your spice preference.
Pour in the water, soy sauce, sugar, and ajinomoto. Simmer for 5 minutes.
Stir occasionally to blend the flavors.
Mix the cornflour with a little water to create a slurry and add it to the sauce. Bring to a boil.
Ensure the slurry is smooth to avoid lumps.
Add the fried chicken to the sauce and cook for 2 minutes.
Coat the chicken evenly with the sauce for maximum flavor.
Serve hot, garnished with additional cilantro if desired.
Serve immediately to enjoy the crispy texture of the chicken.
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