Make Restaurant-Style Chicken Manchurian in 4 Simple Steps

Ingredients

• For Marination

  250 gm Chicken Mince
• 1 egg
• 4 tbsp cornflour
• saltto taste
• 1 tbsp Soy Sauce

• For Manchurian Sauce

  2 tbsp cornflourmixed with water, slurry
• 1 tbsp Soy Sauce
• 2 small pieces gingerfinely chopped
• 8-10 garlic clovesfinely chopped
• 1 medium onionsliced
• 3-4 green chilliesroughly chopped
• 2 cups Chicken Stock
• 1 medium capsicumcut into thin strips
• 2 tbsp Vinegar
• 2 Spring onion greensfinely chopped
• 4 tbsp oil

Let’s cook

1. Take a bowl and break one egg in it. Then add cornflour, soy sauce and salt. Add the minced chicken to the mix and coat it well. Set it aside for 30 minutes.

2. Heat oil in a wok. Make small balls of the chicken and deep-fry them in the oil. Fry them for a few minutes until they turn brown. Then drain them on an absorbent paper.

3. Add oil in a wok. Then add ginger, garlic, and sauté until they turn aromatic. Now sauté the onion and green chillies for a few minutes. Add soy sauce, salt and the chicken stock. Bring it to a boil. Add the cornflour slurry and stir until the sauce turns slightly thick. Then add the sliced capsicum.

4. Add the fried chicken pieces and cook for a few minutes. Then stir a bit of vinegar in the sauce, garnish with spring onion greens and serve hot.