Chicken Manchurian Recipe

Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter working in batches until coated; place on a plate in a single layer so the pieces do not touch.

Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken working in batches in the hot oil until no longer pink in the center 5 to 10 minutes. Transfer cooked chicken using a slotted spoon to a paper towel-lined plate to drain.

Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.

Mix chicken stock soy sauce sugar 1/4 teaspoon black pepper and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through about 5 minutes. Add green bell pepper to sauce and cook until slightly tender 2 to 3 minutes.

Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.