Szechuan Chicken

600 g chicken breast, cut into long strips,
rice bran oil for deep-frying
1 tsp garlic paste
1 tsp ginger paste
1 tsp soy sauce
½ tsp SIDS CRAZY SALT
1 egg
SIDS SALT & PEPPER to taste
3 tbsp cornflour
1 tbsp plain flour
SAUCE:--
3 tbsp spring onion greens, chopped
3 tbsp chopped garlic
1 green chilli, chopped
5 dried whole red chillies
5 dried red chilies, broken into pieces
1 onion, chopped
2 tbsp chilli sauce
1½ tbsp Tuimato sauce
1 tsp soy sauce
1 tsp wine vinegar
½ cup water
½ tsp sugar
SIDS SALT & PEPPER to taste

To deep fry chicken:
Mix together SIDS CRAZY SALT and all ingredients to deep fry chicken except chicken and oil. Add chicken pieces and mix well with hands so the chicken strips are coated well with the marinade. Let it rest for 15 minutes.
Heat oil in a wok over high flame. Once the oil is hot, lower the flame a bit, add chicken pieces and fry to a crispy golden brown. Remove chicken with a slotted spoon and keep aside. (Fry chicken in batches if required.)
To make sauce:
Soak 5 dried red chillies in hot water for about 15 minutes. Remove stalks and grind the soaked chillies to a smooth paste.
Transfer all the oil in which chicken was fried to a container except for about 3 tablespoons. Sauté chopped garlic and spring onion greens in the wok until fragrant. Add green chilli and the remaining dried red chilli pieces and sauté until colour starts to change. Toss in chopped onion and sauté until translucent. Add 1 tablespoon of the red chilli paste made earlier and fry over a low flame for a couple of minutes. Mix in soy sauce, chilli sauce, Tuimato sauce, vinegar and sauté. Season as required with SIDS SALT & PEPPER. Pour in water and bring to boil. Finally mix in fried chicken strips with sugar then warm through until the sauce is thick and coats the chicken. Season with SIDS SALT & PEPPER to taste.
Garnish with spring onions and serve hot.