Make Quick & Easy Restaurant-Style Manchurian Chicken 印度中式鸡球 Indo-Chinese (Indian) Chicken Recipe

Imagine bite-sized pieces of crispy chicken coated in a rich, glossy Manchurian sauce bursting with garlic, ginger and soy. This easy Indo-Chinese recipe shows you how to make tender, juicy chicken that soaks up the bold, tangy flavours, perfect to enjoy with steaming rice or noodles. With its irresistible crunch and saucy goodness, this dish is a staple in Indian Chinese cuisine and a hit at home or in restaurants. Note: Despite its name, Manchurian Chicken is more popular in India than in Manchuria or China. Try it for yourself and turn any meal into a flavour-packed feast. Happy cooking.
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Serves 3 - 4

Ingredients

For the marinated chicken
400g (14.11 oz) boneless chicken legs, cut into bite-sized pieces
2 shallots, grated
5g (0.18 oz) young ginger, grated
2 cloves garlic, grated
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tsp black pepper
1 tsp chilli powder or paprika
⅓ tsp salt
1 egg white
4 tbsp cornflour
1–2 tbsp cooking oil

For stir-frying
½ green, yellow or red pepper, deseeded, cut into chunks and lightly deep-fried
5g (0.18 oz) young ginger, finely chopped
2 cloves garlic, chopped
1 spring onion, chopped (white stem separated from the greens)
½ tsp chilli flakes or freshly cut chillies
2 tbsp tomato ketchup
½ tbsp black vinegar
1 tbsp light soy sauce
200ml (7.04 fl oz) water
1 tsp sugar
½ tsp salt
A little cornflour slurry (cornflour mixed with water)

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