- Chicken - 500 gms (1 lb cut into medium sized pieces)
- Capsicum - 1/2 (sliced - optional)
For the Batter
- Egg - 1
- Cornflour - 2 tbsp
- Plain flour (maida) - 2 tbsp
- Salt - 1 tsp
- Black Pepper Powder - 1 tsp
- Soya Sauce - 2 tsp
For Manchurian Sauce
- Ginger - 2 tbsp (crushed)
- Garlic - 2 tbsp (crushed)
- Green Chili - 1 (finely chopped)
- White Part of Spring Onion or Onion - 1/4 cup (finely chopped)
- Red Chili Sauce - 1 tbsp
- Tomato Ketchup - 2 tbsp
- Soy Sauce - 2 tbsp
- Vineger (or Ajinamoto) - 1 tsp
- Oil - 2 tbsp
- Black Pepper powder - 1 tsp
- Salt - to taste
- Spring Onion (Green part) - 3-4 tbsp (chopped for garnish)
- Corn Flour - 1.5 tbsp
- Water - about 3 cups (depending on sauce needed)
Wash the chicken and pat it dry using a paper towel.
Take the ingredients to make the batter in a bowl. Mix the chicken pieces with this.
Heat oil in a pan and fry the pieces till it turns golden brown. Remove the cooked chicken pieces and leave it in a plate.
Heat oil in a wok or frying pan. Add the crushed ginger, garlic, finely chopped chilies and white portion of the spring onions. Saute for few minutes.
Add the tomato ketchup, chili sauce, soy sauce and vinegar (or ajinomoto). Add the sliced capsicum.
Add the water or chicken stock and bring to a boil. Add required salt and black pepper powder.
Mix the corn flour with about ¼ cup of water. Once it boils, the sauce will start getting thicker.
Add the chicken pieces and cook on low heat for 5 minutes. Switch off and garnish with the spring onion greens.