Chicken Mince, Eggs, Refined Flour, Garlic Paste, Ginger Paste, Oil, Onions, Capsicum, Corn Flour, Water, Vinegar, Salt, Soya Sauce, Tomato Puree, Celery.
Combine chicken mince, beaten eggs, refined flour, garlic paste, ginger paste, and water to form a thick batter. Allow the mixture to rest for 5-10 minutes to enhance the flavors.
Heat oil in a pan over high heat. Drop heaped teaspoonfuls of the chicken batter into the hot oil. Fry until golden brown and crispy. Remove and drain on absorbent paper.
In a separate pan, heat 2 tablespoons of oil. Stir-fry the finely chopped garlic and onions until glossy. Add the finely chopped capsicum and sauté briefly.
Add the blended corn flour, water, vinegar, salt, soya sauce, tomato puree, and chopped celery to the pan. Simmer the mixture until the sauce thickens and turns translucent.
Add the crispy fried chicken balls to the sauce. Gently turn them around a few times to coat them evenly with the flavorful sauce.
Transfer the Chicken Manchurian to a serving dish. Garnish with chopped spring onions or coriander leaves. Serve hot with steamed rice or noodles.
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