Chicken Manchurian

This is how you make perfect chicken Manchurian.
Serves 2




In a large bowl combine the chicken breast, ginger garlic paste, red chili powder, Chinese 5 spice powder, egg whites, 1/4 cup of corn starch, salt, and pepper. Give that a mix until combined then set aside. Cook the rice in a rice cooker or to the instructions on the package. Keep warm until you are ready to serve. Next in a deep fryer or dutch oven filled no more than half way up with vegetable oil, heat the oil to 350F. Deep fry the chicken in batches for about 5-6 minutes per batch. Drain the cooked chicken on a wire rack or paper towels to remove the excess oil then immediately season with a little salt. Repeat the process with the rest of your chicken. Next in a wok or large pan on medium high heat, add a little oil and once the oil is hot add the onions. Fry the onions for a few minutes or until they just begin to soften then add the bell peppers. Continue to fry for a few minutes, until the peppers begin to soften then add the minced garlic and ginger. Sauté for 30 seconds or until the garlic is nice and fragrant then add the soy sauce, ketchup, rice wine vinegar, sugar, shaoxing wine, and sesame oil to the wok. Give that a toss until everything is evenly combined then optionally thicken with the cornstarch slurry if the sauce is a little too thin. Now add the fried chicken to the wok and toss until the sauce is evenly coating all the chicken, then finish with chopped green onion. Serve with steamed rice on the side. Enjoy!

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