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A stalwart of Pakistani Chinese cooking, chicken Manchurian is immensely popular at Chinese restaurants across South Asia. This recipe comes from attempts at recreating the version served at Hsin Kuang in Lahore, Pakistan, in the late ’90s. At restaurants it’s almost always served on a sizzler platter, the tangy, sweet-and-sour sauce bubbling and thickening on its way to the table. Making it at home doesn’t compromise any of the punchy flavors. Velveting the chicken in egg and cornstarch means it’ll stay tender through the short cooking process; bell pepper and spring onions add freshness and crunch to the otherwise intense flavors from ketchup and chile-garlic sauce.

• 1 egg
• 4 tablespoons plus 1 teaspoon cornstarch
• 1 teaspoon garlic paste or freshly grated garlic
• 1 teaspoon black pepper
• Fine sea salt
• 1 1/2 pounds boneless, skinless chicken breast, cut into 3/4-inch cubes
• 1/3 cup vegetable oil
• 3 whole dried dundicut chiles or bird’s-eye chiles
• 1/2 cup ketchup
• 1/4 cup chile-garlic sauce
• 2 tablespoons light soy sauce (or regular soy sauce)
• 1 cup chicken stock (optional)
• 1 bell pepper, halved, seeded and cut into 3/4-inch pieces
• 3 spring onions or 1 medium scallion, trimmed and thinly sliced
• Cooked white rice or fried rice, for serving

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