Chicken Manchurian

Ingredients

• 350 gms Chicken, cut into medium size cubes (measured after cleaning (I used boneless chicken))
• 2 Egg whites
• 2 tbsp Cornflour
• 2 tbsp Plain flour
• 1 tsp Salt
• 1 tsp Pepper powder
• 1 tsp Vinegar
• 1.5 tsp Soya sauce
• 1.5 tsp Red chilli sauce
• 2 tbsp Crushed ginger and garlic (each)
• 1-2 Green chilli (chopped)
• 2.5 cups Chicken stock/water
• 1.5 cups Water
• 2 - 2.5 tbsp Soya sauce
• 2 tbsp Tomato ketchup
• 1.5 tbsp Red chilli sauce
• 1 tsp Vinegar
• 1 tsp Pepper powder
• 1/2 tsp Sugar
• 1/4 - 1/2 tsp Salt
• 1.5 tbsp Cornflour
• 2-3 stalks Spring onion (chopped (white and greens separate))
• Oil ( I used sunflower oil)

Instructions

1. 1

   Combine all the ingredients of the batter. Dip the chicken pieces in egg batter. Heat oil for deep frying in a pan (refer notes). Once the oil is hot, reduce heat. Add chicken pieces to the oil and increase the heat to low-medium. Fry the chicken pieces till they turn light golden colour. Make sure you dont fry it too long, otherwise the chicken will harden. Keep it aside.

2. 2

   In a wok, heat oil. Lightly fry the crushed ginger and garlic. Add green chillies and white of spring onions. Stir for a few seconds. Add chicken stock/water. Add all the other ingredients of the sauce except cornflour. Cook for 2-3 minutes.

3. 3

   Add 3 tbsp water to cornflour and make a thick paste. Add cornflour paste to the sauce and give one boil. Add fried chicken pieces and cook for 2-3 mins, till sauce turns slightly thick. Serve hot garnished with spring onion greens.