Mongolian chicken

This chicken dish is very nice.   When I first saw it, it sounded very alien to me but the ingredients are not foreign at all.

Recipe is adapted from Sonia

3 boneless chicken thighs, cut into bite sizes
3 sprigs curry leaves
2 small chili padi, chopped
1 big onion, chopped
4 clove garlic, chopped

For marinate
1/2tsp salt
1tsp sesame oil
½ egg, lightly beaten
2tbsp tapioca starch/ cornstarch
Pepper

For seasoning
1/2tsp black pepper powder
1tbsp chili paste
150ml evaporated milk
1tsp sugar
Salt to taste

Method
1. Marinate chicken pieces for 30mins.
2. Deep fry chicken till golden brown, set aside.
3. Heat oil in a wok, sauté onion, garlic, curry leaves and chili padi till fragrant.
4. Return deep fried chicken to the wok, add seasonings and stir well.
5. Last add in evaporated creamer, quickly mix well and dish out.
6. Serve hot.