Chicken Manchurian

Ingredients:
For making the chicken marinade:
Boneless chicken - 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying

For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste

Method:
1. Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 - 1 hour.
2. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time.
3. Drain when golden brown and cooked. Keep aside.
4. In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute.
5. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt.
6. Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes.
7. Then add the maida and water mixture and stir so that no lumps are formed.
8. Cook for a few minutes until the mixture thickens slightly.