Chicken Manchurian

Ingredients

(For Chicken Marination)

Boneless Chicken – 1 lb

Egg White – 1

Coarsely Crushed Pepper – ½ tsp

Soya Sauce – 2 tsp

Chilli Powder – 4 pinches

Corn Flour - 3 tsp

Rice Flour – 2 tsp

Ginger Garlic Paste – 2 tsp

Salt to taste

Oil as needed

(For Manchurian Sauce)

Chopped Garlic – 2 tsp

Chopped Ginger – 1 tsp

Chopped Onions – 2

Soya Sauce – 2 tsp

Red Chilli Sauce – 3 tsp

Vinegar – 2 tsp

Chicken Stock or water – 1 cup

Sugar – ½ tsp

Cubed Capsicum – 1 ½ cup

Chopped Spring Onions – few

Method

Mix chicken with soya sauce, salt, red chilli powder, ginger garlic paste and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

Heat oil and deep fry on medium flame until golden color. Drain to a kitchen towel.

Stir in the corn flour with 3 tsp water. Transfer the oil to a bowl and retain only half a tsp. Fry ginger garlic until aromatic. Fry onions until transparent.

Add bell peppers and fry for 2 minutes. Add sauces, when they begin to bubble, add the corn flour mixture and 1 cup water or stock.

When the sauce begins to bubble, add the balls, spring onions and toss.

Cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook.

Garnish with spring onions and serve as an appetizer.