1. Cut the chicken in strips and season with salt and a tablespoon of cracked pepper. slice the onions and chop the garlic, ginger and green chilli.
2. Mix a tablespoon of cornflour in a cup of water ensuring there are no lumps, crumble and add the stock cube. Add a tablespoon sugar, ketchup and soy sauce - mix well - set aside.
3. Add three table spoons of water and sift 4 tbsp cornflour to the chicken and toss or mix to coat chicken with the cornflour.
4. Deep fry the chicken until golden brown and set aside.
5. Stir fry the onion in 3 tablespoons of oil, on high heat for 1 minute.
6. Add the garlic and stirfry for another minute.
7. Add the ginger and chilli flakes and stirfry for 30 seconds.
8. Add the tomato puree and reduce the heat to medium. Fry for 1 minute.
9. Add the cornflour sauce mix and bring it to boil and thicken the sauce.
10. Add salt to taste - keep in mind that soy sauce and ketchup are already seasoned.
11. At this stage taste the sauce to ensure the seasoning is right and that it is not too sharp or sour.
12. If it is sour add some more sugar, to get rid of the sharpness or sourness - not to make the sauce sweet.
13. Turn off the heat and cool for 5 minutes. Now add the chopped green chilli, coriander leaves and the fried chicken in the sauce and stir to coat the chicken.
14. Serve with fried rice or noodles.

Note:

Vary the chilli in accordance with your taste.