For Chinese Red Chili Paste:
In chopper,add garlic,chop well & set aside.

In bowl,add red chili powder,tomato ketchup,white pepper powder,salt and water,mix well & set aside.

In wok,add oil,chopped garlic and fry until golden brown.

Now add prepared red chili paste,mix well and cook until oil separates (3-4 minutes) & set aside.

Can be store in air tight container for up to 1 month on shelf.

For Sizzling Manchurian:
In bowl,add chicken boneless cubes,corn flour,egg,salt,white pepper powder and mix well.

In wok,heat cooking oil and fry chicken until light golden & set aside.

In wok,add cooking oil,garlic and mix well.

Add fried chicken cubes and mix well.

Add tomato ketchup,lemon juice and mix well.

Add vinegar,sugar,salt,white pepper powder,chicken powder and mix well.

Add 2 tbs of prepared chinese red chili paste and mix well.

Add onion,carrot,capsicum,ginger,tomato,fresh coriander and mix well.

Add water and mix well.

In water,add corn flour and mix well.

Gradually add dissolve corn flour and cook until sauce thickens.

On sizzling plate,add butter and let it melt,add chicken manchurian and serve with fried rice.