2 tbsp dark soy sauce
1/2 tsp hot chilli powder
¼ tsp salt
1 tbsp cornflour
1 tsp peeled and finely grated fresh root ginger
2 garlic cloves, finely chopped
1 tbsp malt vinegar
1 tbsp tomato puree
1 tsp demerara sugar
2 tbsp vegetable oil or groundnut oil
1 medium onion, finely chopped
2 boneless and skinless chicken breasts, about 300g cut into 2.5cm cubes
2 green finger chillies, slit lengthways
1/4 tsp ground white pepper
4 spring onions, sliced
At least 45 minutes ahead, mix together the soy sauce, chilli powder, salt, cornflour, ginger, garlic, vinegar, tomato puree and sugar.
Heat 1 tablespoon of the oil in a heavy-based pan. Fry the onion over a medium heat for 5 minutes until soft and translucent. Remove from the heat and mix the fried onions with the soy sauce paste. Add the chicken and stir to coat. Cover and leave to marinate for 30 minutes in the refrigerator.
Heat the pan again with the remaining oil. Add the green chillies and white pepper and fry over a low heat for a minute. Then add the marinated chicken pieces with the marinade, most of which will have been soaked up by the chicken, and fry for 10 minutes until the chicken is cooked.
Garnish with spring onions and serve hot.