Chicken Manchurian

We love Indo-Chinese cuisine! The struggle is getting it to be healthier.

Tried this recipe, where generally the chicken balls are deep fried and then tossed in a sauce. Instead, I used a Paniyaram pan or Aebleskiver pan. The results were equally delicious!!

 1 lb ground chicken
1 tsp minced garlic
1 tsp minced ginger
2-3 minced green onions stalks
Salt
Pepper
1 tbsp soy sauce
1 tsp chili sauce
1 egg
2 tbsp all purpose flour
Mix all of the above. Make small balls and cook for 10 - 12 mins in a lightly oiled Aebleskiver pan, covered on a medium-low flame.

Sauce:
1 tbsp oil
1 small onion, sliced
1 tsp minced ginger
1 tsp minced garlic
2 green chilies chopped
2-3 green onion stalks, minced
2-3 tbsp ketchup
2 tsp light soy sauce
2 tsp chili sauce
1/2 tsp rice vinegar
Salt
Pepper
Chopped cilantro

Heat oil in a pan, add onions, green chilies, ginger and garlic. Fry for 6-7 mins. Next the remaining ingredients. Add 1/2 cup of water for a medium consistency sauce. Slowly add the cooked  chicken  balls. Cover and cook for 10 mins. Serve with fried rice.