Ayam Koloke (Sweet and sour chicken)

Ingredient:

• 500 gr. Chicken Fillet, sliced thin. (It's easier if the chicken half froze)

• 1 egg
• 2 Tbsp Corn starch 

• 4 garlic cloves (chopped finely)
• 1/2 yellow onion (sliced finely)
• 1/4 cup green peas (optional)

Marinate sauce:

• 1/2 tsp Salt
• 1/2 tsp White pepper
• 1 tsp Garlic paste (opt for 1 t. garlic powder)
• 1 Tbsp fish sauce (opt for soy sauce)

Mix chicken and marinate sauce about 4 hours, best if over night.

Sauce: (mix in in the small bowl)

• 4 Tbsp ketchup
• 1 Tbsp fish sauce
• 2 small Thai chilli pepper (chopped)
• 1 tsp vinegar
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tsp corn starch
• 1 cup of water 

1. Coat the marinated chicken with egg, and then dip into the corn starch, deep fried the chicken until it cooked, or it turn golden brown. Remove from the pan and set aside.
2. Stir fry the onion and garlic in the pan til fragrance (or until the onion turn transparent),  and then add in the sauce and then the deep fried chicken slice and stir until the sauce coat all over the chicken, remove from the wok, and serve.

p.s : If you find it trouble some to dip the chicken to the egg then cornstarch, there is an easier way. Marinate the chicken pieces with marinate sauce and egg, then prepared the ziplock bag filled with corn starch, add the marinated chicken to the ziplock, secure the ziplock and shake until all the corn starch coat the chicken, then deep fried the chicken. This method i usually used to avoid the mess.