Preparation Time: 10 minutes 

Cook Time: 15 minutes 
Ground Chicken/Chicken Keema : 500 gms
Ginger garlic paste: 2tsp
Soy sauce: 1 tbsp 
Red chili powder: 1 tsp
Black pepper: 1 tsp
All purpose flour/maida : 1 tbsp 
Corn flour/starch : 3 tbsp
Egg : 1
Salt to taste 
Soy sauce: 1 tbsp
Ketchup: 3 tbsp 
Vinegar: 1 tsp 
Red chili powder: 1 tsp
Salt to taste 
Red chili paste: 1 tsp 
Brown sugar: 1 tbsp ( you can use regular sugar if you don’t have brown sugar)
Sesame oil: 2tbsp
Scallions/ green onions: 4 chopped 
Ginger garlic paste: 1/2 tsp 
Corn starch/flour : 1 tbsp 
Mix all the ingredients listed under marinate well and keep it in the refrigerator for at least 30 minutes to 1 hour.
Heat oil for deep frying, make small balls of the chicken and drop them into the oil. Cook until they are golden brown. (About 4-6 minutes). Take them out and keep in a plate with a paper towel on it.
(The balls will double the size in oil but once taken out, they come back to the size you made. Don’t be alarmed)
Prepare your sauce by mixing all the ingredients.
Heat the sesame oil in a pan and add the white part of the scallions and cook for 1 minute. Add Ginger garlic paste and fry for 30 seconds. Add the sauce and fry for 2 minutes add 1/2 cup water and cook for 1 more minute. 
Add the chicken balls and toss well. Make a slurry of corn starch and 3tbsp of water and mix to the chicken. Mix quickly and turn off the heat.
Garnish with the rest of the scallions and serve as an appetizer or with fried rice.