| • | For at least four hours, soak the boneless chicken pieces in white vinegar.
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| • | Make a smooth batter of the corn flour and water.
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| • | Take the soaked chicken pieces out of the vinegar, dip them in corn flour batter and fry them till it turns golden brown.
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| • | In a non-stick pan/ kadai, heat 1/ 2 teaspoons of refined oil.
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| • | Add caramelized sugar and add the sliced garlic.
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| • | Add the fried chicken pieces.
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| • | Add all the sauces (soya, chilli, tomato) one by one.
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| • | Cook the whole thing for 5- 10 minutes.
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| • | Add the slitted green chillies over the preparation.
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| • | Taste it, if required you can add salt, because Soya sauce is salty enough. |
