Indo-chinese chicken manchurian

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

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.

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