• 1) Boneless Chicken (Cubed) 1 kg
  • Shezan Table Salt as per taste
  • Garlic Paste 1 tbsp
  • Whole Red Chillies 4-6
  • Shezan White Vinegar 2-3 tbsp
  • Shezan Soya Sauce 4 tbsp
  • Shezan Chili Sauce 2 tbsp
  • Sugar 1 tsp
  • Chinese Salt 1 tsp
  • Tomato Paste 1 cup
  • Shezan Thick Tomato Ketchup 1 cup
  • Stock 1 cup
  • Cooking Oil 4-6 tbsp
  •  Spring Onion (Chopped) 2 tbsp
  • Carrot (julienne) 2 tbsp
  • Capsicum (julienne) 2 tbsp
  • Marinate chicken with Shezan chili sauce, Shezan white vinegar, Shezan soya sauce, Shezan table salt, white pepper, sugar and Chinese salt.
  • Keep aside for half an hour. In a pot, heat Cooking Oil on medium heat for 3-5 minutes.
  • Sauté garlic for a minute and add chicken.
  •  Golden fry the chicken on high heat and remove it from the pot.
  • In the same pot add tomato paste, ketchup and stock.
  •  Add salt, whole red chilies and cook until thick.
  •  Add chicken and bring to a boil.
  • Heat a sizzler plate (easily available in shops) on medium heat for 10 minutes and pour the Manchurian into the hot plate.
  • Garnish and serve hot with boiled rice or fried rice.