Name: Chicken Manchurian
Ingredients: 500 grams boneless chicken thighs, cut into ¾ inch cubes; ½ teaspoon salt; 1 teaspoon crushed pepper; 1 egg white; 4 tablespoons cornflour; 1 tablespoon maida, all purpose flour; 2 teaspoons light soy sauce; 4 tablespoons cooking oil; 1 cup onions, cut into ¾ inch petals, refer note 1; ½ green capsicum, cut into 1 inch squares, approx ½ cup; ½ red capsicum, cut into 1 inch squares, approx ½ cup; 2 tablespoons finely chopped ginger; 3 tablespoons finely chopped garlic; ¼ cup finely chopped celery; 6 green chillies, finely chopped; 4 teaspoons dark soy sauce; 2 teaspoons green chilli sauce; 2 teaspoons tomato ketchup; 2 teaspoons vinegar; ½ teaspoon white pepper powder; 1 ¼ cups + 2 tablespoons water, divided; ¼ teaspoon salt, optional; 1 tablespoon cornflour; ¼ cup finely chopped spring onion greens; ¼ cup finely chopped coriander leaves

Ingredients

Chicken Marinade

500 grams boneless chicken thighs, cut into ¾ inch cubes
½ teaspoon salt
1 teaspoon crushed pepper
1 egg white
4 tablespoons cornflour
1 tablespoon maida, all purpose flour
2 teaspoons light soy sauce
4 tablespoons cooking oil

For the manchurian sauce

1 cup onions, cut into ¾ inch petals, refer note 1
½ green capsicum, cut into 1 inch squares, approx ½ cup
½ red capsicum, cut into 1 inch squares, approx ½ cup
2 tablespoons finely chopped ginger
3 tablespoons finely chopped garlic
¼ cup finely chopped celery
6 green chillies, finely chopped
4 teaspoons dark soy sauce
2 teaspoons green chilli sauce
2 teaspoons tomato ketchup
2 teaspoons vinegar
½ teaspoon white pepper powder
1 ¼ cups + 2 tablespoons water, divided
¼ teaspoon salt, optional
1 tablespoon cornflour
¼ cup finely chopped spring onion greens
¼ cup finely chopped coriander leaves

Steps

Mix all the marinade ingredients except the oil together in a bowl, coating the chicken pieces thoroughly.
Heat oil in a wok or kadai and add the chicken when hot. Fry for 3 – 4 minutes to golden brown, turning once or twice. Work in batches without crowding the wok, as the pieces can stick together, and set aside.
Whisk the soy sauce, green chilli sauce, ketchup, vinegar and white pepper powder thoroughly in a bowl and reserve the sauce mix.

Cornflour slurry:

Make the slurry by mixing the cornflour with 2 tablespoons water, then set it aside.
Take out the frying oil, keeping 2 tablespoons in the wok for the sauce.
Heat the oil in the wok and sauté the ginger, garlic, celery and green chillies for a minute. Add the onions and capsicums and stir-fry on high for 1-2 minutes. Toss in the fried chicken and cook a minute. Add the prepared sauces, white pepper powder and optional salt, tossing well on high to coat the chicken. Toss with the cornflour slurry for a minute, then add 1 ¼ cups water and stir-fry on high for 2-3 minutes, until the sauce thickens.
Finish with spring onions and coriander leaves as garnish, then serve.