This is one of the best recipes I have ever learnt from my ever talented mom! I learnt to make it when I was 11 out of the sheer love for the manchurian deliciousness. In India it is often called chilli chicken. Either way, it is quite easy to make, an absolute delicacy and a hit with my friends.
For chicken and batter:
1. 2 large chicken breasts, diced,
2. 2 table spoon corn flour,
3. 1 large egg,
4. 1 teaspoon salt,
5. 1-2 teaspoon white vinegar,
6. Garlic-ginger paste,
7. Ground black pepper,
8. 3-4 tablespoon olive oil,
1. 1 tablespoon soy sauce,
2. 1 tablespoon ketchup,
3. 1 cup spring onion, chopped,
4. 1 cup green pepper, diced,
5. 1 spoon green chilli, chopped (optional),
6. 1 teaspoon chinese 5 spices,
1. Dice the chicken breast and mix it with all the ingredients for the batter i.e. corn flour, egg, salt, white vinegar, garlic-ginger paste,
and black pepper. Cover with cling film and merinade for an hour or two if you have time, this tenderises the chicken.
2. Now heat a wok and add olive oil. Let it heat up before spooning the batter coated chicken dices one by one into the oil.
4. Next, chop up some spring onions, chilli and green pepper. Mom used to prefer diced red onions in place of spring onions, but I am more of a green girl.
5. In the same wok used for chicken, if there is still little oil left that should suffice, or else add a teaspoon more. Once hot, add the spring onions, chilli and the pepper. Fry till slightly tender.
6. Once the pepper looks soft, add the chicken and sautee. Then one by one add the sauces. Also sprinkle some spices.
7. Sautee for about 5 minutes till the whole dish is mixed in sauce. The sauces will dry out a bit and sort of caramalize.
Serve hot with fried rice or noodles... Now, DIG IN!!