Crispy Chicken 

This is one of my fave chinese to have at restaurants. N very easy to make at home. The only missing flavour is ajinomotto . Which i avoid in all my chinese recipes as its really harmful.
For the chicken… marinate 500 gm chicken strips with salt , half tsp white pepper powder, 1 tbsp maida and 2 tbsp corn flour. Just mix well and let marinate. No need for any egg or water as this is a dry marinate it helps the chicken to get really crisp .

For the sauce …. in a kadhai heat little oil add 1 tbsp chopped garlic , 1 tsp chopped ginger , 1 tbsp chopped spring onion white , 1 chopped green chilli . Saute little and add 1 sliced onion and capcicum . Saute a little and add 2 tbsp shezwan sauce , 2 tbsp red chilli sauce,2 tbsp tomato ketchup, 1 tsp soya sauce , 1 tsp vinager , 2 tsp sugar , salt , and half tsp white pepper powder and pinch of red colour , saute and add slurry of 1 tsp cornflour mixed with half cup water. Saute well and keep aside . deep fry chicken till light golden (dont fry till dark golden or it will become rubbery as there is no moisture) add to the sauce and toss with some chopped spring onion greens . Serve immidiately.
Ps. U have to fry n toss in sauce just b4 serving or the chicken will absorb moisture from the sauce and loose crispness.