Chicken Manchurian

Chicken Manchurian

Servings - 2 - 3

INGREDIENTS
Minced chicken - 250 grams
Egg - 1
Onions - 25 grams
Green chili - 1 1/2 teaspoons, divided
Black pepper - 1 teaspoon, divided
Salt - 1 1/2 teaspoons, divided
Refined flour - 20 grams
Oil - 2 tablespoons
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Scallion - 25 grams
Schezwan sauce - 1 teaspoon
Red chili sauce - 1 teaspoon
Ketchup - 30 milliliters
Water - 100 milliliters
Vinegar - 1 teaspoon
Soy sauce - 1 teaspoon
Corn flour paste - 1 tablespoon

PREPARATION
1. In a mixing bowl, add 250 grams minced chicken, 1 beaten egg, 25 grams onions, 1/2 teaspoon green chili, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 25 grams refined flour and mix well.
2. Shape the mixture into lemon sized balls.
3. Heat sufficient oil in a heavy skillet and deep fry chicken balls until golden brown. Drain on absorbent paper.
4. Heat 2 tablespoons oil in a pan. Add 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon green chili, 25 grams scallion and stir. Add 1 teaspoon schezwan sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon red chili sauce, 30 milliliters of ketchup, 100 milliliters of water, 1 teaspoon vinegar and 1 teaspoon soy sauce. Bring the mixture to boil, let it boil for a minute.
5. Add 1 tablespoon corn flour paste and mix well. Add the fried chicken balls, Cook for 2 - 3 minutes or until sauce starts to thicken, keep stirring continuously.

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