Peri peri Manchurian

Ingredients

• 400-500 gram chicken boneless, 2 inch, cubed
• salt to taste
• 1/2 tsp black pepper powder
• 1/4 tsp white pepper powder
• 1/2 tsp soy sauce
• 1 tsp vinegar
• 1 tsp ginger garlic paste
• 1 egg
• 4 tbsp. corn flour
• 1 tbsp. flour
• 2 garlic cloves. chopped
• 1 tsp sugar
• 1 tsp black pepper
• 1/4 tsp white pepper
• 1 tsp chili sauce
• 1 chicken cube or 1 tsp chicken powder
• 1 tsp vinegar
• 1 tsp soy sauce
• 2 tbsp peri peri sauce
• 1-1 1/2 cup ketchup
• 2 cups water
• 4 tbsp. corn flour for gravy
• 1 small onion, diced
• 1 small capsicum, diced
• 4 stems of green onion, chopped
• oil for deep/shallow frying
• 2 tbsp sesame oil for sauce

Steps

1. Marinate chicken cubes with all the spices mentioned above for chicken. Leave it for 20 minutes. Combine 4 tbsp of corn flour with 3-4 tbsp of water, mix well and set this aside. After 20 minutes, add corn flour, flour and egg into the chicken and mix well. Add few drops of water if required.
2. Deep fry chicken pieces for 9-10 minutes on medium flame. Don't over fill your pan. Remove and place it on paper towel to absorb excess oil. In a pan, heat oil and fry chopped garlic for few seconds, add onions, capsicum, vinegar, soy sauce, chili sauce and peri peri sauce. Mix well. Now add in black pepper, white pepper, chicken cube and sugar. Mix to combine.
3. Add green onion's white part and ketchup. Add 2 cups of water and bring it to a boil. Then add corn flour mixture slowly, while keep stirring constantly to avoid lumps. Adjust thickness of sauce as you like. At this point check for salt and sugar. Adjust if required. In the end, add fried chicken and mix well. Turn off the flame. Sprinkle green onions's green part and some sesame seeds. Serve hot with fried rice of your choice.