INGREDIENTS:

1. Thinly sliced onion - 1 small size
2. Chopped garlic - 3/4 tablespoon (tbsp.)
3. Chopped Capsicum - 1/4 cup
4. Slit green chili - 2
5. Chopped spring onion - 1 sprig (optional)
6. Chopped celery - 4 to 5 leaves (optional)
7. Oil - for deep fry
8. -- For Marinating --
   1. Boneless chicken pieces - 250 grams
   2. Chili sauce - 1/2 tablespoon (tbsp.)
   3. Soy sauce - 1/2 tablespoon (tbsp.)
   4. Black pepper powder - 1/4 teaspoon (tsp.)
   5. Vinegar - 3/4 teaspoon (tsp.)
   6. Corn flour - 2 tablespoon (tbsp.)
   7. Chili powder - 1/4 teaspoon (tsp.)
   8. Salt - to taste
   9. Small egg (optional) - 1/2 OR 1 for 1/2 kilogram of chicken
9. -- For Seasoning --
   1. Soy sauce - 3/4 tablespoon (tbsp.)
   2. Chili sauce - 1 teaspoon (tsp.)
   3. Chili powder - 1/2 teaspoon (tsp.)
   4. Sugar - 1/2 teaspoon (tsp.)

PREPARATION:

1. For the sauce:
2. In a bowl add soy sauce, sugar, chili powder, chili sauce, black pepper and mix them well.
3. Chicken Preparation:
4. Marinate chicken with chili sauce, soya sauce, pepper powder and vinegar for minimum 2 hours for better result.
5. Now sprinkle flour, salt to the marinated chicken and mix them well until the flour coat the chicken pieces well.
6. Now add chili powder and mix well until they are coated well with the chicken pieces. if you like to add egg this is the time to add it and mix well. if the chicken get too dry you can add little water if needed.
7. In a pan heat oil for deep frying. Now fry the chicken pieces until they are cooked (turn golden brown). Drain excess oil and keep it aside.
8. Making the recipe:
9. In the same pan you fried the chicken leave 2 teaspoon (tsp.) of oil and heat it.
10. Now add the garlic and sauté for a minute.
11. Now add onion, green chili, spring onion, celery, capsicum and sauté until the become tender don't over cook they have to crunchy.
12. Now add the sauce and cook until they boil and bubble.
13. Now add the fried chicken pieces and sauté them in high heat for 2 to 3 minutes or until the chicken pieces are well coated and look dry then serve hot.

NOTES:

1. To make chicken pieces tender you can marinate them with butter milk overnight in a freezer (refrigerator), then drain (remove) all the butter milk and use them in this recipe.
2. Instead of frying the chicken you can  grill in a preheated oven at 240 C for 20 to 25 minutes depending on the size of the pieces. You can grill them as well.