Manchurian chicken

Ingredients

• 1 libra of boneless skinless chicken thighs, cut into 1 inch pieces
• 1 inch piece of ginger, peeled and minced
• 4 large cloves of garlic, finely minced
• 1 medium onion, finely chopped
• 1 teaspoon chili powder
• 6 small green chilies, cut in half lengthwise
• 4 tablepsoons soy sauce (light or low sodium is fine)
• 2 tablepsoons tomato sauce
• 2 tablepsoons cornstarch
• 1 cup of water
• ½ cup of oil (vegetable or canola)
• salt and pepper to taste
• cilantro leaves, finely chopped for garnish
• toasted sesame seeds for garnish

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Preparation

• Marinate chicken pieces with pepper, salt, garlic and ginger. Mix and combine everything in a bag for best results.
• In large oiled pan of skillet on high heat, start adding the water and cornstarch mixing to create a nice smooth consistency.
• Place the chicken in the pan and stir fry thoroughly mixing everything together.
• Fry the chicken to a golden brown with crispy ends without burning.
  
• Drain the rest of the mixture and place chicken in a resting bowl.
• Add some more oil to the pan and fry the chillies, onions, garlic, and ginger for about 4 minutes.
• Add the chicken pieces to the pan and add the chili powder, a bit of soy sauce to flavour, tomato sauce and mix well.
• Add the cilantro leaves, sesame seeds, and garnish.

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