Manchurian chicken chilli

Hii friends!....
Here i come up with my next dish.
This dish i have tried once in the restaurant.
This restaurant is in Calangute.Actually i dont remember the name of the restaurant because i have tried this dish 2-3 months ago. So this taste lasted on my tongue.SO i went online and searched the recipe of it and i tried it once now.But im sure you all will like this dish of mine

INGREDIENTS:-

• 250 grams CHICKEN boneless, (cubes or keema/ mince)
• ½ egg of 1 white (1 egg white for ½ kg chicken)
• 1/8 tsp pepper coarsely crushed
• 1 tsp soya sauce (Prefer naturally brewed)
• 2 pinches chili powder
• 2 tbsp corn flour
• 1 ½ tbsp rice flour
• 1 tsp GINGER GARLIC PASTE
• salt little
• oil as needed.

MANCHURIAN SAUCE:-

• 1 tbsp garlic chopped
• ½ tbsp ginger chopped
• 1 onion medium
• 1 ½ tsp soya sauce
• 2 tbsp. red chili sauce
• 1 tsp vinegar
• 1 cup chicken stock or water
• 2 tsp corn flour (3 for gravy)
• 3 tbsp water to mix with flour
• salt little
• ½ tsp sugar (if red chili sauce has no sugar use 3/4 tsp)
• ¾ cup capsicum cubed
• onions few spring , whites
• onion few spring , greens.

PREPARATION:-

1. Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder and pepper powder.
2. Add egg white and flour. Mix well. Set aside for at least 1 hour.
3. If you have used chicken cubes then skip this step. If you have used the mince divide the mixture to 10 to 12 portions. Make balls. If you don't get round balls, that'f fine.
4. Heat oil and deep fry chicken on a medium flame until golden. Drain to a kitchen towel. Please make sure the chicken is cooked completely inside.

PREPARATION FOR MANCHURIAN SAUCE:-

1. Stir in the corn flour with 3 tbsp water in a small bowl.
2. To another small bowl, add vinegar and red chilli sauce. You can also add tomato ketchup if you prefer. Mix all of these and set aside.
3. Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic.
4. Fry onions until transparent.
5. Add bell peppers and fry for 2 minutes.
6. Next add little red chili powder (optional, used for color). Add sauces as well.
7. When they begin to bubble, pour the corn flour mixture along with 1 cup water or stock.
8. When the sauce begins to bubble, add fried chicken. Next also add in spring onions and then toss.
9. Cook for 1 to 2 mins if you have used cubes. If you have made to balls then cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook. 
10. Garnish with spring onions and serve chicken manchurian as a appetizer with the parota and salad.