FOR THE CHICKEN MARINADE
Boneless chicken 1 Pound, diced
Eggs 1 Medium, beaten
All purpose flour 1 Cup
Garlic powder/Crushed garlic 2 Teaspoon
Soy sauce 2 Teaspoon
Red chili powder 1⁄2 Teaspoon
Salt To Taste

FOR DEEP FRYING THE MARINATED CHICKEN
Oil As needed for deep frying

FOR THE GRAVY SAUCE
Honey 2 Teaspoon (Adjust as per your preference to sweetness)
White vinegar 2 Teaspoon
Soy sauce 2 Teaspoon
Chili flakes 1 Teaspoon
Cornflour 1 Tablespoon

REST OF THE INGREDIENTS FOR THE GARLIC CHICKEN
Sesame oil 1 Tablespoon
Green chilies 2 Medium, sliced
Crushed garlic 4 Teaspoon
Assorted vegetables 1 Cup (16 tbs), chopped (Mushrooms, broccoli and bell peppers recommended along with other vegetables of your choice)
Salt To Taste
Water

GETTING READY
1. In a large mixing bowl, combine all the ingredients for the chicken marinade with the boneless chicken pieces. Mix well so that the chicken pieces are completely coated with the mixture.
2. Heat oil in a pan and deep fry the coated pieces of chicken. Make sure the pieces are fully cooked. Once done, remove them onto a paper towel to drain the excess oil. Set this aside.
3. In a bowl, mix together the ingredients to prepare the sauce for the gravy. Mix well and set aside.

MAKING
4. Heat a pan with sesame oil. Add green chilies. Saute on a medium-low heat for a little while until the chilies change color. Then, add the garlic and saute for another minute.
5. Once the garlic turns light brown, add the vegetables. Stir fry on a medium-high heat for about 5 minutes.
6. Add salt and the fried chicken to the vegetables.
7. Add the prepared honey mixture sauce and water. Stir and allow it to come to a boil. Once it starts to boil, stir well to avoid lumps.

SERVING
8. Serve with hot steamed rice.

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Chinese Pakoray

Ingredients:

- Plain flour
- Gram flour (Baisan)
- Baking powder
- Salt, Chinese salt, black Pepper
- Crushed red chilli
- Chopped onion
- Chopped cabbage
- Chopped spring onion
- 2 tbsp yogurt
- Boiled egg

Directions:

First mix all dry ingredients (P.flour, g.flour, B.powder, salt, C.salt, B.pepper, crushed red Chilli) then add all vegetables, mix well with water. Now add yogurt & sliced egg. Mix again. Deep fry in hot oil.
Serve with tamarind chutney.

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Manchurian Recipe

250gm boneless chicken breast, cut into small cubes

Marinate the chicken in:

INGREDIENTS

1 tbsp. corn flour
½ an egg (beaten) TIP: reserve the other half for the egg-fried rice
½ tsp. salt
½ tsp. black pepper powder
pinch of red chili powder or flakes (optional)
pinch of sugar
1 tsp. soya sauce
½ tsp. ginger/garlic paste

Set this aside for about half an hour. Then fry until golden, do NOT over fry otherwise the chicken will turn hard. Remove and set aside.


Now to make the sauce you will need the following:

INGREDIENTS

1 tbsp. chopped onions
2 tbsp. oil
1 tbsp. ketchup
1 tsp. tomato paste
½ tsp. ginger
½ tsp. garlic
salt to taste
1 tsp. sugar
½ cup water or chicken stock
1 tsp. corn flour mixed with water to form a light paste
1 whole red chili, slit
1 green chili, chopped
½ tsp. black pepper
splash of soya sauce


INSTRUCTIONS

Heat the oil, add the whole red chili, ginger and garlic pastes followed by the spring onions and chopped green chili. Fry for a minute then add the tomato paste, ketchup, sugar and salt/pepper. Cook for 3-4 minutes, then add the water/stock. Let it come to a simmer, lower the heat and add the corn flour paste. The sauce will instantly start to thicken. Once it is of a good thick consistency, add the fried chicken and a splash of soya sauce. Stir together and adjust salt, simmer for 3 more minutes on low heat, then turn off the heat and serve over fried rice

Egg-Fried Rice

INGREDIENTS

2 cups cooked rice (boiled with salt and a tsp. of oil, then drained and cooled completely)
3 tbsp. oil
pinch of salt and pepper
1 and half egg (leftover half is from the manchurian sauce)
1 tbsp. onion, chopped
1 small green chili chopped (optional)
1 small green capsicum, chopped
1 small carrot, grated
¼ tsp. garlic paste
splash of soya sauce

INSTRUCTIONS

Heat the oil, add the garlic and spring onions, fry for a minute, then add the egg, salt and pepper and scramble it. Now add the carrot, stir fry for a few minutes then add the cooked rice. Stir fry for a minute, splash some soya sauce on it, then put the heat on very low and cover the pan

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