Chinese Chicken Manchurian
For the sauce:
In a bowl, mix together the flour, cornstarch, egg, salt and pepper. Dip the chicken pieces into the batter, coat well and deep fry in batches until golden brown.
Drain on paper towels and keep warm until needed.
In a wok, heat up some oil and fry the onion slices until translucent, add garlic and ginger and stir fry for 30 seconds.
Add the chicken broth, ketchup, tomato puree, soy sauce, ajinomoto and sugar. Mix well stirring and bring it to a boil.
Combine the cornstarch with the water and pour the mixture to the wok stirring constantly. Cook until the sauce becomes thick.
Serve the chicken in a dish with a small bowl with the sauce for dipping (our choice, not in the recipe) or pour the sauce over the chicken pieces(as the recipe calls for).
Mix well and top with chopped fresh cilantro.
Serve with white rice.