Chicken Manchurian

I've been to quite a few hakka Chinese restaurants in town but I could never find the red 'ketchupy' Chicken Manchurian you find back home!

1/2 kg boneless chicken breast - diced
1/2 tsp salt
1/4 tsp pepper
1 tbsp chopped garlic
1 tbsp white flour
1 tsp sesame oil
1/2 egg

1/4 cup canola oil (for frying)

Marinate the chicken for 30 minutes and fry in canola oil till chicken is cooked and no longer pink. Drain on paper towel and keep aside.

For the sauce:
1/4 cup squarely chopped green pepper
1/4 cup squarely chopped onion
3 tbsp chopped garlic
2 tbsp finely chopped ginger

Using 4 tbsp of the canola oil used for frying the chicken, fry the above vegetables till peppers and onions are limp.

Add the cooked chicken.

Add:
4 tbsp ketchup
4 tbsp chilli garlic sauce

The original recipe calls for Chilli Garlic Sauce but I never have it so I used: 3 tbsp chilli sauce (This is NOT the same as Tabasco or Hot sauce)  + 2 tbsp chopped garlic + 2 tsp sugar + 2 tbsp crushed chillis.

Season with salt and pepper and add 1/2 cup of water. Mix well and cook for a minute or so. Meanwhile, prepare 2 tbsp cornflour in 1/4 cup of water and add that to the sauce. Also add 2 tbsp Worcestershire Sauce and mix well.

Finally add 1/4 cup of chopped (1 inch) green spring onions and cook with lid on for 2 minutes. Add 1 tsp lemon juice and serve.