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Ask the butcher to cut the chicken into small pieces (1-2 inch size).
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Clean and put pieces into mixing bowl and add a little salt, maida, cornflour, black pepper powder, ginger garlic paste and egg.
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Mix all ingredients and marinate for 3-4 hours with the lid closed and in the refrigerator.
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Although we add soya sauce while making Manchurian gravy, add ½ tbsp. soya sauce after marination.
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In a pan add adequate oil to deep fry and bring it to optimum temperature.
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Add marinated chicken pieces in oil and deep fry till they turn mild golden brown.
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Usually, the chicken gets cooked fast as the size of the piece is small and marinated for 3-4 hours.
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Remove from oil and transfer to another plate, keep aside.
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In a pan, add little oil and add finely sliced ginger, garlic, green chilli pieces and onions.
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Saute for a second and add both black and white pepper powders, soya sauce (must), vinegar, tomato sauce, schezwan sauce, salt and Ajinomoto.
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Mix all ingredients and add little water to make gravy. Let it boil for few seconds.
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Add fried chicken pieces and mix well and cook on high flame so that gravy turns thick while the gravy is being coated to pieces.
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Garnish chicken manchurian recipe with coriander leaves and serve hot accompanied with noodles.