Chicken Manchurian

Chicken Manchurian seems to be very tough, but it isn't. My chicken Manchurian recipe is kind of Indo-Chinese style. It goes best with Fried rice or any bread of your choice. It is a good starter when it is cooked dry.

Ingredients
1/4 kg Boneless Chicken (Cut into small pieces)
1 Onion 
1 Capsicum
1 tablespoon finely chopped Ginger
1 tablespoon finely chopped Garlic
1 tablespoon light soy sauce
1 tablespoon chili sauce
2 pinches of Ajinomoto (optional)
Salt as required
1 tablespoon Chili powder
1 teaspoon soy flour
1/2 cup spring onions (finely chopped)
1 cup water or chicken stock
Oil

For Marinade
1/4 cup all purpose flour or  maida
2 tablespoon corn flour
1 teaspoon ginger garlic paste
1 Egg white
1/2 teaspoon chili powder
1 teaspoon light soy sauce
1 teaspoon chili sauce

Method

• Marinade all chicken pieces with the ingredients under marinade and keep it aside for at least 15 mins - 45 mins.
• After few mins deep fry the marinaded chicken pieces.
• In a deep sauce pan, add 2 tablespoon of oil, finely chopped ginger garlic and saute for 30 secs.
• Cut onions and capsicum in cubical shape and add these in the pan.
• Saute for 2 mins, you don't have to cook until golden brown.
• Add soy and chili sauce, chili powder, ajinomoto and salt as required.
• Add the chicken stock or water and allow it to boil.
• When the gravy starts boiling add the fried chicken.
•  Add 2 tablespoon of water with 1 teaspoon of soy flour, mix well and add to the gravy, allow it to cook for 3 mins, now the gravy gets  thick consistency.
• Garnish with spring onions and  Serve hot.

Note

• If you don't have chicken stock, you can use water but if you add chicken stock, the gravy will taste too good.
• Ajinomoto is optional, if you don't like to add it, instead of ajinomoto you can add 1 teaspoon of sugar.
• If the gravy isn't much spicy, you can add white pepper powder.
• If you want this dish as a starter (dry), you can follow the same recipe and avoid water and soy water mix.