You all love it. Desi Chinese. There’s nothing more to say, nothing less. The way flavors combine in a beautiful fusion to create a balance, that’s gold. This particular Spicy Chicken Manchurian is the perfect blend of crispy chicken and vegetables coated in a tangy, sweet and spicy sauce.

I am pretty proud of my spice cabinet, but having said that, I don’t experiment too much with sauces and liquid ingredients. I never have fish sauce or rice wine vinegar on hand, and honestly, most people don’t, so this recipe is truly something you can make even if your local grocery stores don’t have a special asian section. Enough talking, let’s get to the recipe!

Here’s what you’ll need for 2-4 people:

1 pound boneless chicken cut into 1/2 inch cubes/strips

1/4 tsp white pepper

1/4 tsp black pepper

1/4 tsp salt

1 tsp sriracha or sambal oelek

1 Tblspn vinegar

2 Tblspn cornstarch

1 Tblspn chopped ginger

3-4 whole green chillies

1 bell pepper, cubed

1/2 cup onion, cut into squares

1/2 cup sliced carrots

For the sauce:

1/4 cup ketchup

1 Tblspn sambal oelek

2 tsp soy sauce

1 tsp oyster sauce

1 Tblspn vinegar

1 tsp sugar

3/4 cup water

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Marinate the chicken with the ingredients marked bold. In a separate bowl mix together the ingredients for the sauce and set aside. In a large wok shallow fry the chicken, piece by piece, in 2-3 batches. Fry each piece for 2-3 minutes on each side, or until golden brown. Remove the chicken to a separate plate. In the same pan sauté the ginger, onions, green chillies, carrots and bell peppers for about 2-3 minutes in a little oil, till the vegetables turn more vibrant in color. You want to keep the crunch.

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Then add the sauce to the pan and let it come to a simmer. Once it starts bubbling, add the chicken, mix well, and cook until the sauce is at your desired consistency. If the sauce gets too thick you can always loosen it up with some chicken stock or water. Serve immedietaly with boiled rice or egg fried rice.