Chicken Manchurian

1. Velveting the Chicken

Start by cracking an egg into a medium-sized bowl. Whisk it gently and then gradually incorporate 4 tablespoons of cornstarch to get a smooth mixture. Add in the garlic, a teaspoon of black pepper, and half a teaspoon of salt, stirring until everything is well combined. Toss the chicken cubes in the batter ensuring each piece is evenly coated. Let this sit for about 30 minutes; this patience pays off in creating that restaurant-quality tenderness.

2. Frying the Chicken

Once your chicken has marinated, heat the vegetable oil in a wok or large skillet over medium-high heat. When the oil is hot, add the chicken. Cook it until it's white all over and then flip it to achieve a golden-brown color, which should take around 3 to 5 minutes. After achieving that golden hue, take the chicken out with a slotted spoon and set it aside.

3. Chile Infusion

In the same wok, add the dried chiles. Give them about a minute to infuse the oil with their heat and flavor. Keep stirring them to avoid burning.

4. Sauce Creation

For the Manchurian sauce, in a small bowl, mix together the ketchup, chile-garlic sauce, soy sauce, and half a teaspoon of salt. You can add chicken stock or water here if you prefer a thinner sauce. Pour this mixture into the wok with the chiles and throw in the bell pepper pieces. Stir everything together and let the sauce simmer, which allows the flavors to meld.

5. Thickening the Sauce

Take the remaining teaspoon of cornstarch and whisk it with a quarter cup of water. Pour this slurry into the wok, stirring it into the sauce. Allow this to simmer for a few minutes until the sauce thickens and becomes glossy.

6. Final Touches

Reintroduce the chicken to the wok, mixing it well with the sauce to ensure each piece is coated. Sprinkle the sliced spring onions on top for a pop of color and freshness. Serve the Chicken Manchurian hot alongside white or fried rice.