For the Chicken:

• 500g boneless chicken (cut into bite-sized pieces)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 2 tablespoons cornflour (cornstarch)
• 2 tablespoons all-purpose flour (maida)
• 1 egg (optional, for extra crispness)
• Salt, to taste
• Black pepper, to taste
• Oil (for frying)

For the Manchurian Sauce:

• 2 tablespoons oil
• 1 tablespoon ginger (finely chopped)
• 1 tablespoon garlic (finely chopped)
• 2-3 green chilies (slit)
• 1 small onion (finely chopped)
• 1 small green bell pepper (capsicum, chopped)
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar
• 1/2 teaspoon sugar (optional)
• 1 cup water or chicken stock
• 1 tablespoon cornflour mixed in 1/4 cup water (to thicken the sauce)
• Salt and black pepper, to taste
• Spring onions (for garnish)

Instructions: Method:

Marinating and Frying the Chicken:

1. In a bowl, mix chicken pieces with ginger-garlic paste, soy sauce, vinegar, salt, and pepper. Let it marinate for 20-30 minutes.
2. After marination, add cornflour, all-purpose flour, and the egg (if using) to the chicken. Mix well to coat.
3. Heat oil in a deep pan or wok. Fry the chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels.

Preparing the Manchurian Sauce:

1. In another pan or wok, heat 2 tablespoons of oil.
2. Add the chopped ginger, garlic, and green chilies. Sauté for a minute until aromatic.
3. Add the onions and green bell pepper, stir-fry on high heat until slightly softened but still crisp.
4. Add soy sauce, chili sauce, tomato ketchup, vinegar, and sugar. Mix well.
5. Add the water or chicken stock and bring the mixture to a boil.
6. Stir in the cornflour slurry (cornflour mixed with water) to thicken the sauce. Let it simmer for 2-3 minutes until the sauce thickens to your liking.
7. Season with salt and pepper to taste.

Final Assembly:

1. Add the fried chicken pieces into the sauce and toss to coat them well.
2. Garnish with chopped spring onions.

Serving:

Serve Chicken Manchurian hot with fried rice or noodles for a complete Indo-Chinese meal.

Enjoy your delicious Chicken Manchurian!