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Ingredients
200 gms of minced chicken (chicken breast or thighs)
1/4 tsp of chilli powder
1/4 tsp of pepper powder
1 tblsp Soy Sauce
1 tsp ginger garlic paste
1 Egg white
2 tblsp of cornflour
Mix well the above and keep in refrigerator for 45 minutes. Add 1.5 tblsp of rice flour and mix.
Heat a deep pan with oil for deep frying. When hot fry the chicken pieces on medium heat. When the bubbles reduce remove them onto paper towels.
Keep a pan on stove, add 2 tblsp oil. When hot add 2 tsp of ginger garlic paste. 1 chopped onion or white of spring onion. Fry for 3 minutes. Add 1 capsicum cuts into cubes.
Manchurian Sauce:
2 tblsp of Soy Sauce
2 Tblsp of Tomato Sauce
3 tblsp of Chilli Sauce
1 tsp sugar
1/2 tsp of salt
Make into a paste.
Make of paste of 2 tsp of cornflour and water.
Add the two sauces to pan and mix well. Allow to cook for 2 minutes.
Make a stock of chicken from two cubes of Chicken Stock and water (1 cup). Add to mixture and allow to bubble. Add 1 tsp of vinegar and when it starts thickening add the chicken balls and mix. Sprinkle Chopped spring onions.
If you put in more chicken stock you will have a gravy preparation, less stock will make it dry