Ingredients:
1 pound Boneless Skinless Chicken (cut into cubes)
2 Medium Capsicums
1 Medium Onion
2 - 3 Jalpenios
10 - 15 Garlic Cloves (peeled and sliced)
1 inch Ginger ( Thinly sliced)
1/4th cup Tomato ketchup
2 tbsp Soy Sauce (Or to taste)
1 tbsp Westchester sauce
4 tbsp All purpose flour
3 tbsp Corn Starch
1 tbsp Black Pepper
1 Egg
Salt to taste
Oil to fry
Marination:
In a bowl, add all purpose flour, 2 tbsp of corn starch, black pepper, egg and required amount of ice-cold water and make it a semi-thick paste
Add chicken and mix them well until it is evenly coated with the paste
Chicken Preparation:
In a pan, add oil to fry and in a meantime, cut the capsicum, Onion into cubes and slice the Jalpenios into thick pieces
Once the oil is hot enough to fry, add chicken one piece at a time using the spoon and fry them until it is golden brown
Manchuria Preparation:
In a wok, add 2 tbsp of oil and toast the garlic until golden brown and place them in a separate plate
Add thinly sliced ginger, capsicum, onion and saute them for 2 - 4 minutes in high heat and place them in a separate plate
Reduce the heat to medium-low and add tomato ketchup, soy sauce, Westchester sauce and 4 tbsp of water and stir it for 2 - 3 minutes
Meanwhile, in a cup take 1 tbsp of corn starch and mix it well with water and add it to the sauce
Once the sauce is getting thick (not to be too thick), add fried chicken, sauteed vegetables and cook them well until sauce is coated to the chicken and vegetables
Add roasted garlic and garnish with cilantro.
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