Chicken Manchurian

Ingredients

• 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• Oil, for frying
• 2 tbsp vegetable oil
• 6 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 green chilies, minced
• 3 spring onions, sliced, whites and greens separated
• 3 tbsp soy sauce
• 2 tbsp ketchup
• 1 tbsp rice vinegar
• 1 cup chicken stock
• 1 tbsp cornstarch mixed with 2 tbsp water

Before you cook

• Cut the chicken into even bite-sized pieces.
• Mince the garlic, ginger and green chilies.
• Slice the spring onions, keeping the white and green parts in separate piles.

Steps

1. Toss the chicken pieces with the cornstarch, egg, salt and pepper until evenly coated.
2. Heat 2 inches of oil in a wok or deep pan to 350°F.
3. Fry the chicken in batches for 5 to 6 minutes until golden and cooked through, then drain on paper towels.
4. Heat the 2 tablespoons of vegetable oil in a clean wok over high heat.
5. Add the garlic, ginger, green chilies and the white parts of the spring onion and stir-fry for 1 minute.
6. Pour in the soy sauce, ketchup and rice vinegar and stir together.
7. Add the chicken stock and bring the sauce to a boil.
8. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and turns glossy.
9. Add the fried chicken and toss until every piece is coated.
10. Sprinkle over the green parts of the spring onion and serve immediately with steamed rice.