Chinese Chicken and Baby Corn Manchurian

I bought boneless chicken and corn to make pasta,but my son was pestering me to do chicken with sauce, so thought of combining chicken and baby corn. It was nice and crisp and the combo worked out very well else it was hard time for me to feed the corn to my kids ,But this dish made them start liking baby corn... This recipe goes well with Fried rice, Jeera rice, Roti.

Ingredients

Boneless Chicken            
250 Gm
Baby corn 
4tbsp
Corn flour 
2tbsp
Maida flour
2tbsp
Onion
1 (Sliced)
Green Capsicum
1 (Sliced)
Tomato sauce
3 tbsp
Chili sauce
3 tbsp
Egg
1
Green Chillies
1 Chopped
Spring onions
2 Stalks Chopped
Salt
as needed
Oil
frying
  
 Method:


Mix the egg, Maida (Plain flour) corn flour, salt and soy sauce in a bowl. Add the chicken. Set aside for half an hour.
Similarly take the same mixture in another bowl and mix the baby corn and keep aside for 30 minutes.
We need to fry the chicken and baby corn separately, considering the variation in the cooking time.


Heat sufficient oil in a wok and deep fry the marinated chicken. Drain the pieces on an absorbent paper.

In the same oil deep fry the baby corn and drain it.

Heat oil in the wok, now add the onion, ginger and garlic and stir fry for half a minute.

Add the onion and green chillies and continue to stir fry for few minutes. Stir in the tomato sauce, chili sauce.

Add fried chicken and corn pieces and capsicum and cook for a couple of minutes.


Stir in the corn flour mixture and cook for a minute more or until it thickens, stirring continuously.

Serve hot, garnished with spring onion greens.