Chicken Manchurian
| For the Chicken | |
| 500 g | chicken breast, diced |
| ½ cup | all-purpose flour |
| ¼ cup | cornstarch |
| 1 | egg, beaten |
| 1 tsp | garlic powder |
| 1 tsp | salt |
| ½ tsp | black pepper |
| Vegetable oil for frying | |
| For the sauce | |
| 2 tbsp | vegetable oil |
| 3 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 1 small | onion, finely chopped |
| 1 | green bell pepper, diced |
| 2 tbsp | soy sauce |
| 2 tbsp | ketchup |
| 1 tbsp | chili sauce (adjust to taste) |
| 1 tbsp | vinegar |
| 1 tsp | sugar |
| ¼ cup | water |
| 1 tsp | cornstarch mixed with 2 tsp water (slurry) |
| Green onions for garnish |
| Prepare the chicken: In a mixing bowl, combine flour, cornstarch, garlic powder, salt, and pepper. Dip each chicken piece into the beaten egg, then coat in the flour mixture. |
| Heat vegetable oil in a deep pan over medium heat. Fry the chicken pieces in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels and set aside. |
| Make the sauce: Heat 2 tbsp of oil in a large skillet or wok over medium heat. Sauté garlic, ginger, and onions until fragrant. Add the bell pepper and cook for 2 minutes. |
| Stir in soy sauce, ketchup, chili sauce, vinegar, and sugar. Mix well and cook for 2 minutes. Add water and bring to a simmer. |
| Stir in the cornstarch slurry to thicken the sauce. Add the fried chicken and toss until fully coated in the sauce. |
| Garnish with chopped green onions and serve hot. Pair with steamed rice or noodles for a complete meal. |
| Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes |