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Chicken Dumplings (Manchurian) in Spicy Sauce

 INGREDIENTS:

  1. Chicken mince 250 grams
  2. Egg white of 1 egg
  3. Black pepper powder 1/2 tsp
  4. Soya sauce 3 tsp
  5. Red chili sauce 2 tbsp
  6. Tomato sauce 2 tbsp
  7. Vinegar 1 tsp
  8. Sugar 1 tsp
  9. Corn flour 4 tbsp
  10. All-purpose flour 1 1/2 tbsp
  11. Ginger garlic paste 1 tsp
  12. Garlic cloves 5-6 minced
  13. Kashmiri red chili paste 1 tsp
  14. Capsicum 3/4 th cup
  15. Onion 1 large diced and petals separated
  16. Salt as required
  17. Vegetable oil as needed for frying

METHOD:

Serving Size: 5-6

In a bowl mix chicken, 1 tsp soya sauce, salt, ginger garlic paste, Kashmiri red chili paste, black pepper powder and 3 tbsp corn flour.

Add egg white and flour. Mix well and set aside for at least 1 hour.

Heat oil in a pan. Make small balls of the chicken mince and deep fry them on a medium flame until golden and crisp. Remove the fried chicken to a kitchen towel.

Make a slurry with 1tbsp corn flour and 3 tbsp water in a small bowl.

In another small bowl add vinegar, soya sauce, tomato sauce and red chili sauce. Mix and keep aside.

In a wok heat 1 tbsp oil. Fry the minced garlic until aromatic. Fry the onions until translucent.

Add capsicum and fry for 2 minutes. Pour the sauce mixture.

When they begin to bubble, stir the corn flour mixture and pour in along with 1 cup water. Adjust the seasoning.

As the sauce begins to bubble and thicken 
add the fried chicken. 

Stir and coat the chicken balls with the sauce. Cook for 2 minutes and turn off the heat.

Garnish with chopped spring onions(optional) 

Serve chicken Manchurian as an appetizer.




  
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