Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter.
Leave this for 5-10 minutes.
Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown.
Drain on absorbent paper till required.
Heat 2 tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy.
Add the capsicum and turn around a few times.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve
250 gm chicken mince / Panner
2 eggs, slightly beaten
3/4 cup refined flour
1/2 tsp Garlic Paste
1/2 tsp Ginger Paste
Oil for deep frying 2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
3 tbsp corn flour-blended
1/2 cup water
2 tbsp vinegar
2 tsp Keya Salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery
2 cups water
1 tbsp Keya Chinese Seasoning
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