Chicken pieces cooked in spicy schezwan and manchurian sauce till dry.CHICKEN SCHEZWAN MANCHURIAN DRYIngredients250 grams boneless chicken breasts, cut into 1 inch pieces 1 tablespoon Schezwan sauce ¼ teaspoon black pepper powder 1 tablespoon ginger-garlic paste1 egg Salt to taste2 tablespoons cornflour 2 tablespoons refined flour (maida) 2 tablespoons oil + for deep-frying 1 tablespoon chopped garlic ½ tablespoon chopped spring onion greens + for garnishing 1 tablespoon tomato ketchup 2 teaspoons soy sauce 2 tablespoons cornflour slurry 1 small green capsicum, cut into dices1 small yellow capsicum, cut into dices1 small red capsicum, cut into dices Method1. Put chicken in a bowl. Add pepper powder, ginger-garlic paste, egg, salt, cornflour and refined flour and mix well. Set aside to marinate for 10-15 minutes.2. Heat sufficient oil in a kadai. Deep-fry the marinated chicken till golden brown. Drain on absorbent paper. 3. Heat 2 tablespoons oil in a non-stick wok. Add garlic and sauté till fragrant. 4. Add spring onion greens, ketchup, soy sauce, Schezwan sauce and ¼ cup water. Stir and cook for 2-3 minutes. 5. Add cornflour slurry, mix well and cook till the mixture thickens. Add all the capsicums and fried chicken, stir and cook for 2 minutes. 6. Garnish with spring onions and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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