Chicken Manchurian


250g minced chicken

2 eggs (lightly beaten)

¾ cup all-purpose flour

1 tsp minced garlic

1 tsp minced young ginger

Adequate cooking oil for deep-frying


1 tsp minced garlic

1 red onion (chopped)

1 green capsicum (seeded and diced)

Sauce: (mixed well)

½ cup tomato puree

½ cup water

1 tbsp rice vinegar

1 tbsp caster sugar

1 tbsp corn flour

1 tsp light soy sauce

2 tbsp chopped celery

½ tsp salt

Preparation Instructions:

  1. In a mixing bowl, add in minced chicken, beaten egg, all-purpose flour, minced garlic and young ginger. Mix to combine.
  2. Heat up adequate cooking oil for deep-frying. Drop heaped teaspoonfuls of batter and fry to a golden brown. Remove, drained and set aside.
  3. Heat up 2 tbsp of cooking oil in a non-stick skillet. Saute the minced garlic and chopped red onion until fragrant.
  4. Add in diced capsicum, lightly sautéed.
  5. Add in the sauce ingredients. Bring to a boil.
  6. Add the fried balls, toss to coat.
  7. Dish out and serve.

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