n n Cut Boneless Chicken Diagnolly. Add Salt, Egg white, White Flour, Corn Flour, little Hoisine Sauce and Water. Mix it well and keep aside for 5 minutes.n n Heat Oil in a Kadai / Big Pan and deep fry battered Chicken till Light Golden Brown. Take out and keep aside.n n Heat Oil in a Woke, add Chopped Garlic, Ginger, Celery and Sautey. Add Water, Hoisine Sauce, Oyster Sauce, Tomato Ketchup, Broth Powder, RedChilly Sauce, Salt to Taste.n n Add Deep Fried Chicken to the sauce and add little Cornflour.n n Stir fry until sauce dissolves with the Chicken. Take off the fire once done.nn