Add minced garlic (2 tbsp), minced ginger (1 tbsp), 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp salt, and 1 tsp black pepper to the chicken. Mix to coat evenly. Marinate for at least 20 minutes (up to 2 hours) in the refrigerator.

Make batter

In a bowl combine the egg, 3 tbsp cornstarch, 3 tbsp all-purpose flour and 2 tbsp cold water. Whisk to a smooth, slightly thick batter. It should coat the back of a spoon; adjust with 1 tsp water or cornstarch if needed.

Coat & rest

Add marinated chicken pieces to the batter and stir until each piece is evenly coated. Let rest 5 minutes so the coating adheres.

Heat oil

Pour 3 cups vegetable oil into a deep heavy-bottomed skillet or pot to a depth of about 2-2.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and rises immediately.

Fry chicken

Fry the chicken in batches (do not overcrowd) for 4–6 minutes per batch, turning as needed, until golden brown and cooked through (internal temp 165°F / 74°C). Remove with a slotted spoon and drain on a rack or paper towels. Keep warm while you prepare the sauce.

Manchurian Sauce

Prep vegetables and scallions

Slice the scallion whites thinly and separate the green tops (reserve for garnish). Dice 1/2 red bell pepper and thinly slice 1 green chili. Have minced garlic (1 tbsp) and minced ginger (1 tsp) ready.

In a large skillet or wok, heat 1 tsp vegetable oil and 1 tsp sesame or neutral oil over medium-high heat until shimmering.

Add the minced garlic and ginger and stir-fry for 15–20 seconds until fragrant (don't burn). Add sliced green chilies and the sliced scallion whites; stir 20 seconds.

Add diced red bell pepper and stir-fry 30–45 seconds just to soften slightly while retaining some crunch.

Lower the heat to medium and add 2 tbsp soy sauce, 1 tbsp oyster sauce, 3 tbsp ketchup, 1 tbsp chili sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Stir to combine.

Add 1/2 cup water or low-sodium chicken stock and bring to a gentle simmer.

Thicken sauce

In a small bowl whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Pour the slurry into the simmering sauce while stirring continuously. Cook 1–2 minutes until sauce thickens to a glossy, slightly sticky consistency. Season with 1/2 tsp freshly ground black pepper and 1/4 tsp salt (adjust to taste).

Combine chicken and sauce

Add the fried chicken pieces to the skillet and toss quickly to coat every piece in the sauce. Cook together 1 minute over medium heat so the chicken absorbs some sauce and the coating remains crisp-tender.

Finish & Serve

Turn off heat. Mix in most of the sliced scallion greens (reserve a few tablespoons for garnish). Sprinkle sesame seeds if using.

Transfer Chicken Manchuria to a serving platter. Garnish with remaining scallion greens and lemon wedges on the side. Serve immediately with steamed rice or fried rice and enjoy.