Chicken Manchurian

Chicken  Manchurian

Ingredients

Chicken - 350 gms cut into medium size cubes,measured

For egg batter

 Egg whites - 2
Cornflour - 2 tbsp
Plain flour (maida) - 2 tbsp
Salt - 1 tsp
Pepper powder - 1 tsp
Vinegar - 1 tsp
Soya sauce - 1.5 tsp
Red chilli sauce - 1.5 tsp

For the sauce

Crushed ginger and garlic - 2 tbsp each
Green chilli - 1-2, chopped
Chicken stock/water - 2.5 cups
Water - 1.5 cups
Soya sauce - 2-2.5 tbsp
Tomato ketchup - 2 tbsp
Red chilli sauce - 1.5 tbsp
Vinegar - 1 tsp
Pepper powder - 1 tsp
Sugar - ½ tsp
Salt - ¼ - ½ tsp
Cornflour - 1.5 tbsp
Spring onion - 2-3 stalks, chopped (white and greens
separate)
Oil - I used sunflower oil

Method

1. Combine all the ingredients of the batter. Dip the chicken pieces in egg batter. Heat oil for deep frying in a pan. 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. 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. 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