Place chicken mince in a bowl. Chop 1 spring onion bulb and add. Add 1 tsp chopped garlic, 1 tsp chopped celery and salt and mix.
Heat 2 tbsps oil in a non-stick wok. Make small balls of the chicken mixture, add to the wok and cook till light golden all around.
Slice 3 spring onion bulbs and add to the wok. Roughly chop spring onion greens and set aside.
Add 1 tsp chopped garlic, 1 tsp chopped celery and 1 cup water to the wok and cook.
Add red chilli paste, red chilli sauce and tomato ketchup and mix well. Cook till the chicken balls are completely cooked.
Tear kaffir lime leaves and add. Add salt and sugar and mix. Add 2 tsps cornstarch water and vinegar and mix well.
Add half the spring onion greens and mix.
Transfer into serving bowl and serve hot garnished with the remaining spring onion greens.