• Cut the chicken breast into small cubes approx 1-inch square.
• Dry any excess moisture from the chicken.
• Next, to a medium-sized bowl, add the chicken with 1 tablespoon of soy sauce, salt, ½ teaspoon black pepper, and ½ teaspoon white pepper powder.
• Add 2 tablespoons of cornstarch and 1 egg white.
• Mix well. Set aside for 15 -30 minutes
• In a pan on medium-high heat, add oil. Once hot, add the chicken one piece at a time. Work in batches if you need; do not overcrowd the pan.
• Let it cook for a minute or so and flip cook for an additional 1-2 minutes until golden color. Remove from pan, drain any excess oil with a slotted spoon, then lay it on a tray or plate.
• Repeat for remaining chicken if needed.

Manchurian Gravy

• In a pot on low-medium heat, add 1 tablespoon of oil and chopped garlic. Cook for a couple of minutes, then add sliced green chili and cook for 30 seconds.
• Add 2-3 cups of water or chicken stock. This will determine how much gravy there will be.
• Add 3-4 tablespoons of soy sauce. Increase the heat to medium. Once water is hot and simmer, add salt, black pepper, white pepper, sliced spring onion, and the fried chicken pieces.
• Continue to cook for a couple of minutes.
• Make a cornstarch slurry - to a bowl, add 3-4 tablespoons of cornstarch and 6-8 tbsp of water. Mix well until it forms a smooth paste.
• Slowly add the cornstarch slurry while mixing the Manchurian gravy. If it is too thick at this point, you can add more water to thin it out.
• Garnish with sliced green onion and serve with plain rice or fried rice.