Cut the boneless chicken in bite size cubes & prik with fork to absorb marinade.take a bowl & mix soya sauce,vinegar,chilli sauce,salt together nicely.

Add chicken cubes in bowl & mix well to dip in marinade.cover the bowl & keep in fridge for 30 minutes least.mix salt in flour in another bowl to coat chicken later.

Take out marinated chicken.add cubes of chicken in flour bowl & mix chicken in flour using hands.keep mixing for 3-5 minutes to coat all pieces well in flour.

Heat oil in a wok for frying chicken. When the oil is hot enough,add chicken pieces in oil & fry to crisp golden colour over medium flame. Do not fry chicken at high heat,it might be left uncooked from inside. Take out chicken from oil & keep aside covered.

Chop fresh garlic & giner finely.heat 1 tbsp vegetable oil in wok.add chop garlic ginger,fry a minute.then add dried red chilli pods & fry a minute or two at medium flame stirring frequently so as not to burn chillies.

Add soya sauce,apple cider vinegar,salt, sugar in wok & stir till mixture is bubbling.keep flame low to melt sugar in sauce.

Make slurry by mixing cornflour in water.slurry is made by mixing equal quantities of cornflour & water at room temperature.

Add the remaining marinade juices in saue (if any present).give a quick mix then add slurry to wok & stir continuly as the sauce should begin to thicken in no time.there should be no lumps in sauce.

Add fried chicken pieces to sauce & mix well to coat them in sauce. Now the chicken & sauce are well incorporated.sprinkle some chop spring onions greens in wok.turn off heat.