• Add the chicken to a mixing bowl along with 1 cup Argo corn starch, egg white, 3 teaspoon chili garlic sauce, salt and pepper and set aside.
• Prep your veggies: Cut half green bell pepper into slices and cube the other half. Do the same with the red bell pepper. Wipe the mushrooms with a wet paper towel and quarter them. Drain and rinse the baby corn and half them. Cut about a ¼ of a medium sized cauliflower to get 12-15 bite sized florets. Slice the oranges and cut celery.
• Arrange sliced bell peppers, oranges, celery, any cheese and crackers that you like on your snack board keeping space for two dishes of crispy chili veggies and chicken.
• Set a heavy bottomed fry pan and add enough oil to it to deep fry the veggies and the chicken. We will do this in batches.
• While the oil is heating up, prep the batter for crispy chilli veg. Add 1 cup argo corn starch, 1 clove minced garlic, salt and pepper to taste, 1 teaspoon vinegar, 1 teaspoon chili garlic sauce and water. The batter should be of flowing consistency.

Deep frying (see notes)

• Dip the chopped vegetables (cubed bell peppers, mushrooms, cauliflower and baby corn) in the prepared batter and coat well. You might have to do this in batches. Deep fry in hot oil, stirring occasionally, till the veggies are slightly golden brown and crunchy. Drain the vegetables on a kitchen towel lined dish and keep aside.
• If you have a candy thermometer, check the temperature of the oil after frying the veggies and let it come to 350 degrees F for frying chicken.
• Add the marinated chicken cubes/ strips a few at a time without crowding the pan. Keep stirring to evenly fry. As the chicken gets cooked, the bubbles around chicken pieces will start to subside. At this point take the chicken out on a paper towel lined plate and check for internal temp to be more than 165 degrees F. Keep aside.

Sauce it up!

• I like to keep the veggies and chicken separate on the snack board so I make the sauce in two batches.
• For veggies: Heat oil In a heavy bottomed, non-stick pan and add half of the remaining garlic. Add half of white scallion parts and green chili and sliced onions (if using). Saute for a minute and then add half of the sauce ingredients - chili garlic sauce, ketchup, and soy sauce. Once it starts bubbling, add the veggies and quickly toss. Finish with half of green parts of scallions. Transfer to a small serving dish and lay on the Chili Veggies and Chicken Snack Board.
• For chicken: Repeat the steps above (for veggies) for making sauce for the chicken. I added about ¼ cup of water after I added the sauces and brought everything to a boil before adding the chicken. Mix together and garnish with scallion greens.Transfer to a small serving dish and lay on the Chili Veggies and Chicken Snack Board.