CHICKEN MANCHURIAN - A HOT AND HEARTY CHICKEN SOUP WITH A LOT OF FIRE POWER

INGREDIENTS:  Serves 2

•  ½ lb. Chicken, cut into 1 inch cubes (Use boneless-skinless breasts & thighs)
•  1½ cup Chicken stock (yakhni)
•  3 tbsp Tomato ketchup 
•  2 tbsp Rice Wine Vinegar 
•  1 tbsp Soy Sauce
•  ½ tsp Salt
•  ½ tsp Red Chili Powder
•  ½ tsp Sugar
•  3 tsp Corn Starch
•  1 Egg
•  1 Tomato, chopped
•  1 Onion diced
•  ½ cup Vegetable Oil and 1 cup for frying
•  2 Thai bird,  or Serrano or Jalapeño
•  Garlic and Ginger as per taste

DIRECTIONS:
1.  ‪Marinate the chicken cubes with 2 tsp corn flour, oil, egg, salt and keep aside.‬
2.  ‪Finely chop the onion, tomato, green chili, garlic and ginger.‬
3.  ‪Pour oil in a wok, and deep fry the chicken until browning begins,  drain on paper‬
‪     towels.‬
4.  Then in a pan fry ginger, garlic, then add onion and chili and cook until onions are‬
‪     translucent.‬
5.  Add tomato, chicken stock and let it boil.‬
6.  Then add tomato ketchup, soy sauce, vinegar, red chili powder.‬
7.  Dissolve corn flour in water. Add this mixture in the gravy to make it thick, serve hot‬
‪     with rice‬.

COOKS NOTE* 
You can go sparingly on the chilis,  but remember for the Manchurians,  this soup is supposed to be
hot and spicy.