Beautiful Orange Mongolian Chicken - cooking recipe

Ingredients

200 g chicken breasts, cut into small pcs.
3 tablespoons Heinz ketchup (or your favourite brand)
1 teaspoon vinegar
1 cup water, mixed with
1 chicken bouillon cube (I use Maggi brand)
4 tablespoons oil
2 spring onions, white part only,finely chopped
2 spring onions, green part only,cut into 1 inch pieces
2 tablespoons cornflour
1 teaspoon red chili powder
9 garlic flakes, crushed
For marinade
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornflour
1 tablespoon oil
1 pinch red food coloring

Preparation

Prepare the marinade by mixing together all the ingredients mentioned under\"For marinade\" to the beaten egg in a large bowl.
Add the chicken pieces to the marinade.
Mix the chicken pcs.
to coat well in the marinade.
Allow to marinate for 30 minutes.
Heat oil in a wok.
Add the marinated chicken pieces.
Stir-fry for 4 minutes.
Drain on clean paper towels.
Keep aside.
Heat 2 tbsps.
of oil in a frying pan.
Add the red chilli powder and the crushed garlic.
Then stir-fry for 2-3 minutes.
Add the chicken pieces, increase heat, and allow to cook lightly for a few minutes or until the chicken has cooked well.
Then, remove the chicken pieces onto a clean plate and keep aside.
To the remaining oil, add the white spring onions and stir-fry briefly.
Add the water mixed with the chicken cube.
Bring to a boil.
Lower flame and stir in the ketchup.
Add sugar and salt to taste.
Mix well.
Dissolve the cornflour in 1/2 cup of water.
Add this cornflour-water mixture to the curry.
Stir till the sauce thickens.
Add the chicken pieces and the green portion of the spring onions.
Cook for a minute.
Add the vinegar and then remove from heat.
Serve hot with naans or kulchas or rotis or parathas and/or my salt free and oil free white Basmati rice{recipe posted separately}.
Enjoy!