Not Kung Po Chicken

I'm told this recipe tastes somewhat like Kung Po Chicken, but having never had it myself, I can't say either way. Serve with rice or noodles.

1 kg chicken meat, diced
3 medium onions, chopped
5 green chillis, chopped
3 tbsp crushed chillis
6 cloves garlic, crushed
3 tbsp mustard seeds
ground black pepper
sunflower oil

90ml / 3 fl oz soy sauce
300g / 10 oz dark soft brown sugar

500g / 16 oz tomato ketchup
3 tbsp ground ginger

Put the first block of ingredients in a pan large enough to hold all the ingredients. Fry until the chicken is cooked through or at very least shows no visible rawness. Add the soy sauce and stir to coat the chicken, then add the sugar and cook until it melts. Reduce the heat and add the ketchup and ginger. Cook for about 10 more minutes. Serve at a bloopy temperature (bubbles breaking the surface reasonably frequently).

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