Its the summer of 1998 and my mum enrolled me into my Aunt's Summer Cooking classes to learn the basics of cooking, not that there wasn't anything better to do, but I was just as excited and eager to go for it. A ten day course and this was one of the first recipes she handed her students. It has now become a hit with my family. Oh yes, at the end of the ten days we were given our certificates - an achievement isn't it? what say!
Boneless chicken - 500gm
Tomato Sauce - 2 tbsp
Balsamic Vinegar - 2 tsp
Soya Sauce - 1 tbsp
Honey - 1tbsp (you could be generous depending on how sweet you want it)
Ginger - 1 inch sliced in strips
Garlic - 5-6 pods sliced in strips
Green Chillies - 2-3 chopped
1 Medium Onion chopped
Cut the chicken into bite sized pieces and lightly coat with flour. Deep fry the chicken in batches till it turns a golden brown and is cooked through. Pour away any excess oil and leaving about 1 tbsp of oil in the wok fry the chopped onion till translucent, followed by ginger and garlic. Saute for a minute or two and then add green chillies. Add the balsamic vinegar, followed by soya sauce and tomato sauce and saute well. Drizzle in the honey, add the fried chicken to the mixture. Let the chicken absorb the sauces for about 3-4 minutes. Just before serving add the chopped spring onion.
Tip: If you don't have balsamic vinegar, synthetic vinegar and lemon juice of 2tbsp each should do!