Took it from a new recipie book
1) Cut 250gm boneless chicken breast into slices.
2) Marinade in 2 eggs, 1/2 tsp salt, 1 tbsp cornflour and 1 tbsp oil for an hour.
3) Then coat in dry cornflour and deep fry until crisp and golden brown. Make sure each piece is coated. Drain and keep aside after.
4) Heat 2 tbsp oil in wok. Add 2-3 dry red chillies, broken up and stir. After this, add 2 tsp garlic paste and stir.
5) And 2 tbsp of the white part of spring onions, finely chopped. While you're at it, cut the greens into 1" pieces and set it aside. (I used about 2 lengths of spring onions for this bit).
6) Along with the spring onion, add 2 1/2 tbsp tomato ketchip, 1 1/2 - 2 t tbsp soya sauce and 2 tsp honey. Saute for a few seconds.
7) Add in the chicken from earlier and stir-fry. Make sure it gets coated with the sauce properly. Add in the greens from the spring onions. Serve hot
