• Boneless Chicken - 500g - cut into small pieces
• Capsicum (Green pepper) - 1
• Onion medium - 1
• Green Chilli - 4-5
• Ginger - 1" long and 1" wide piece
• Garlic - 2 cloves
• Ginger-Garlic paste - 2 tsp heaped
• Tomato puree - 4 tblsp or Tomato Sauce - 6 tblsp or 3 tomatoes
• Chicken stock or water - 200ml
• Corn flour - 4 tblsp
• Plain flour (Maida) - 4 tblsp
• Dark soy sauce or any soy sauce - 1 tblsp
• Light soy sauce - 4 tblsp
• Egg - 2
• Flavour enhancer ( or ajinomotto) - 1 pinch (optional)
• Oil - 200 - 250ml for frying
• Water - as required

Salt - to taste

1. Make a batter with corn flour, plain flour, dark soy sauce, egg, ginger-garlic paste and flavour enhancer if it is being added.
2. Marinate the chicken pieces with the batter for atleast 1.5 hours.
3. Heat a deep frying pan on medium heat and add most of the oil except 1 tblsp.
4. Deep fry the chicken pieces few at a time and leave them aside.
5. After all the pieces are fried, leave the cornflour mix aside.
6. Chop the onion and chilli; Slice the capsicum/green pepper; Grate the ginger and garlic.
7. Heat a separate pan and add a tblsp of oil.
8. Add the chopped onion and chilli, grated ginger and garlic, and the sliced capsicum. Saute for about 2-3 minutes.
9. Add tomato puree or tomato sauce or ground tomato, light soy sauce and chicken stock or water; Let it boil. Take care when adding any salt as soy sauce and chicke stock makes the sauce salty already.
10. Add the corn flour mix and cooked chicken pieces. Let it cook for about 5 minutes.
11. Garnish with coriander leaves.
12. Chicken manchurian is ready to be served.