Name: Chinese Chicken Manchurian😍🤗
Ingredients: 400 g boneless skinless chicken breasts, cut into 1 inch cubes; 70 g green capsicum cut into thick strips; 70 g red capsicum cut into thick strips; 100 g red onion, sliced thinly; 100 g carrots thinly sliced in circle; 2 egg whites; 3 tbs cornstarch; 3 tbs plain flour; 4 tbs water; 1 tbs garlic paste; 1 tbs crushed ginger; 1 stalks green onions, chopped finely the green part &; 1 extra stalk green onion, green part diced for garnished; 1 tbs Tomato Ketchup; 1 tbs Kikkoman soya (rich flavour, thin & salty); 1 tbs Mirin; 1/2 tsp brown sugar; to taste Salt; to taste grinded Black Pepper; 1 tbs cornstarch slurry (dissolved in 2tbs cold water); Rice Bran Oil for fry

Ingredients

400 g boneless skinless chicken breasts, cut into 1 inch cubes
70 g green capsicum cut into thick strips
70 g red capsicum cut into thick strips
100 g red onion, sliced thinly
100 g carrots thinly sliced in circle
2 egg whites
3 tbs cornstarch
3 tbs plain flour
4 tbs water
1 tbs garlic paste
1 tbs crushed ginger
1 stalks green onions, chopped finely the green part &
1 extra stalk green onion, green part diced for garnished
1 tbs Tomato Ketchup
1 tbs Kikkoman soya (rich flavour, thin & salty)
1 tbs Mirin
1/2 tsp brown sugar
to taste Salt
to taste grinded Black Pepper
1 tbs cornstarch slurry (dissolved in 2tbs cold water)
Rice Bran Oil for fry

Steps

In a bowl combine salt, white pepper, egg white, flour and cornstarch,mix than add 1Tbs Kikkoman soy sauce and 1 tsp garlic paste to the batter, then dip the chicken make sure each chicken pieces are nicelly coated with egg white & corn starch mixture. In a large wok over medium-high heat, heat up cooking oil to 300F – 350F, put in chicken and cook until all pieces are floating on top & golden crispy, take out and drain. Set aside.
The Sauce: return wok to the stove heat 1 tbs oil, add onion and stir-fry 1', then add garlic & ginger paste and stir-fry for 30 seconds until fragrant. Then add in green & red capsicums, carrots and 2 stalks of the green onions diced thinly and fry for 2'. Add al the sauces ingredients: 1 tbs Kikkoman soy sauce, 1 tbs Mirin, brown sugar, 1 tbs Tomato Ketchap and stir & cook for a few minutes. Then add 2 tsp cornstarch slurry to thickening the sauce for about 1'-2'. Mix all together.
Return the fried chicken and mix so that the sauce coats the chicken pieces well glazed. Turn down the temp, when the chicken is cook, turn off the temp, remove. Transfer on a deep serving dish. Serve immediately with fluffy Jasmine Rice. To garnish sprinkle some diced green onion on top or with 1 Tbs chopped parsley. To drink a cup of hot Jasmine Tea or a glass of cold Ginger Beer or a glass of Red Wine. Enjoy! 😍🐤🐥