Boneless chicken cut into fingers
Cornflour/ corn starch
4 tbsps + to deep fry
Ginger finely chopped
2 inch piece
Garlic finely chopped
Green chillies roughly sliced
Green capsicum cut into thin strips
Spring onion greens finely chopped
Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a bowl. Add the chicken pieces and mix. Set aside for half an hour. Mix the remaining cornflour in one cup of water.
Heat sufficient oil in a wok and deep fry the marinated chicken for two to three minutes. Drain on absorbent paper. Heat four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.
Add the onion and green chillies and continue to stir fry for a minute. Stir in the remaining soy sauce, MSG, chicken stock and salt.
Bring the mixture to a boil. Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken, stirring continuously.
Add fried chicken pieces and capsicum and cook for a couple of minutes.
Stir in vinegar and serve hot, garnished with spring onion greens.
If you want to serve Chicken Manchurian as a snack, reduce the quantity of chicken stock and cornflour used in the sauce.