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Ingredients:

Chicken(boneless) - 1 pound
Ginger(finely chopped) - 1 tsp
Garlic(finely chopped) - 1 tsp
Red chilly flakes - 1 1/2 tsp
Tomato sauce - 8 ounce
Soy sauce - 2 tsp
Sugar - 1/2 tsp
Vegetable oil for deep frying

For marination:
Ginger paste - 1 tsp
Garlic paste - 1tsp
Pepper powder - 1 1/2 tsp
Egg white - 1 no
Corn Flour - 2 tbsp

Preparation Method:

1) Marinate the chicken pieces with the above mentioned marination ingredients and set aside for 2 hrs.
2) Fry the marinated chicken in oil until golden brown and crispy.
3) Pour 2 tsp of oil used for frying in a skillet.
4) Saute the finely chopped ginger.
5) Add finely chopped garlic followed by red chilly flakes and tomato sauce.
6) Add Soy Sauce and sugar.
7) Add the fried chicken pieces and mix well.
8) Cook for some more time until everything is mixed well.
9) Garnish with spring onions and coriander leaves.

Tip:
If sugar added is more, add more of tomato sauce to compensate the sweet taste!!

DRAGON CHICKEN

1 lb. chicken cutlets, cut into thin strips
2 cloves garlic, minced
1 to 2 tbsp. oil or Pam vegetable oil spray
1 can mixed Chinese vegetables
1 c. frozen mixed vegetables, cooked
3/4 c. water or chicken stock
1 tbsp. cornstarch
1 1/2 tbsp. soy sauce
1/2 tsp. ground ginger
4 servings rice, cooked
Saute' chicken and garlic in oil (if using spray, add a little water to pan) until lightly browned, (approximately 4 to 5 minutes). Add all vegetables and cook over medium heat 3 minutes. Combine water (or stock), cornstarch and soy sauce in a small bowl. Stir until smooth. Add to chicken mixture while constantly stirring. Add ginger. Cook and stir until thickens and comes to boil, add more liquid, if necessary. Cook one minute. Spoon over

DRAGON CHICKEN

1 lb. chicken cutlets, cut into thin strips
2 cloves garlic, minced
1 to 2 tbsp. oil or Pam vegetable oil spray
1 can mixed Chinese vegetables
1 c. frozen mixed vegetables, cooked
3/4 c. water or chicken stock
1 tbsp. cornstarch
1 1/2 tbsp. soy sauce
1/2 tsp. ground ginger
4 servings rice, cooked
Saute' chicken and garlic in oil (if using spray, add a little water to pan) until lightly browned, (approximately 4 to 5 minutes). Add all vegetables and cook over medium heat 3 minutes. Combine water (or stock), cornstarch and soy sauce in a small bowl. Stir until smooth. Add to chicken mixture while constantly stirring. Add ginger. Cook and stir until thickens and comes to boil, add more liquid, if necessary. Cook one minute. Spoon over rice.