Indo-chinese chicken manchurian

Name: Indo-chinese chicken manchurian
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: en
Ingredients: 1 libra of boneless skinless chicken thighs, cut into 1 inch pieces; Ginger - 1 inch piece, peeled and minced; Garlic - 4 large cloves, finely minced; Onion - 1 medium size, finely chopped; Green chillies - 5 nos; Chilly powder - 1 teaspoon; soy sauce - 2 tablespoons; Tomato ketchup - 1 tablespoon; Cornstarch - 1 tablespoon; 1 cup of water; Oil - 2 tablespoons; salt to taste; Black pepper to taste; Corriander leaves for garnishing

Main Dish

2 servings

15 min

10 min

Very Easy

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Ingredients

Number of serving: 2

1 libra of boneless skinless chicken thighs, cut into 1 inch pieces

Ginger - 1 inch piece, peeled and minced

Garlic - 4 large cloves, finely minced

Onion - 1 medium size, finely chopped

Green chillies - 5 nos

Chilly powder - 1 teaspoon

soy sauce - 2 tablespoons

Tomato ketchup - 1 tablespoon

Cornstarch - 1 tablespoon

1 cup of water

Oil - 2 tablespoons

salt to taste

Black pepper to taste

Corriander leaves for garnishing

Preparation

Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours.
In a large skillet, add the oil and heat on medium. Prepare a slurry by combining the cornstarch and the water. Mix thoroughly to create a smooth batter.
Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides. Drain well and set aside until needed.
To the same pan add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chilly powder, soy sauce and tomato ketchup.
Garnish with corriander leaves and serve.