Chicken Manchurian

Ingredients:

200gms boneless chicken

For the batter:

1/4cup cornflour

1/4cup all-purpose flour/ maida

1/2egg

1tsp chilli powder

1/2tsp white pepper powder

1/4tsp msg/ ajinomoto (optional)

1 big pinch sugar

1/2tsp ginger-garlic paste

salt to taste

oil for deep frying

For the sauce:

1tsp oil

1tbs ginger, finely chopped

1tbs garlic, finely chopped

2 green chillies, finely chopped

1/4cup spring onions

1 1/2cups water

1/2tsp white pepper powder

1/4tsp msg/ ajinomoto (optional)

1 big pinch sugar

1 1/2tbs soya sauce

1tbs green chili sauce

few drops vinegar

salt to taste

1 1/2tbs cornflour

spring onion greens for garnish

Method:

Cut the chicken into 1 1/2" cubes. Mix the cornflour, a.p.flour, red chilli powder, pepper powder, msg, ginger-garlic paste, salt and egg with a little water to make a thick batter.

Heat the oil in a kadhai. Dip the chicken in the batter and deep fry on medium heat till golden and the chicken is cooked through. Drain and keep aside.

Heat 1tsp oil in a saucepan. Saute the ginger, garlic, green chillies and spring onions for 2mins, ensure they do not brown.

Add the water, sauces and seasonings and bring to a boil. Check the salt.

Mix the cornflour in a 2tbs water. Add to the sauce a little at a time, stirring constantly. Add only enough cornflour paste to get the desired consistency for the sauce. Boil for a minute.

Add the chicken and mix. Remove from heat.

Garnish with spring onion greens.