How to Make Perfect Chicken Manchurian Every Time

Ingredients：

350g boneless, skinless chicken breasts, cut into bite-size pieces

70g green bell pepper, cut into bite-size

70g red bell pepper, cut into bite-size

50g purple onion, cut into bite-size

100g carrots, thinly sliced in circles

5g fresh garlic, minced

2 egg whites

1 tbsp cornstarch

1 tsp. soy sauce

½ tsp Oyster sauce

½ tsp white vinegar

1 tsp, brown sugar

Salt, to taste

Pepper, to taste

2 tbsp cornstarch slurry

Direction:

1. In a mixing bowl, combine chicken, salt, egg white, and cornstarch, make sure each chicken pieces are nicely coated with egg white and starch mixture.

2. In a large wok over medium-high heat, heat up cooking oil to 300°F to 350° F, put in chicken cook until all pieces are floating on top and golden, take out and drain.

3. Return the wok to the stove, add garlic, onion and one tbsp cooking old, cook until fragrant. Then add in green and red bell pepper, soy sauce, oyster sauce, white vinegar, brown sugar, and a tbsp water, stir and cook for a few minutes. Add two teaspoon cornstarch slurry to thickening the sauce.

4. Add chicken and mix until chicken pieces are well glazed.

5. Serve immediately, sprinkle some diced green onion on top.