CHICKEN MANCHURIAN

by Asif Ali
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Chicken Manchurian is a very popular Indo-Chinese dish. Crispy fried chicken pieces are tossed in a sweet and savoury sauce and served alongside fried rice or noodles.

How To Make Chicken Manchurian

  1. MARINATE. Add all the marination ingredients to the chicken. See the recipe card at the end. Leave for 30 mins.
  2. DEEP-FRY. Fry the chicken in oil on medium heat till they are cooked and crispy. You can pan-fry the chicken if you don’t like deep-frying. See the heading below.
  3. MAKE SAUCE. Combine all the sauce ingredients in the recipe card. Chinese dishes are very quick so it’s always handy to be prepped beforehand. You can add the broth (water + stock cube) to the prepped sauce or add it to the pan later. It’s the same thing.
  4. START GRAVY. Toast the garlic. Then fry the bell pepper for 2 mins. The bell pepper will continue to cook in the sauce later so it’s better to leave it under-cooked or it will get mushy later. Pour the sauce and the broth (if you didn’t add to the sauce earlier). Bring to a boil and gradually add the cornflour slurry till the sauce starts to thicken. Never add the slurry all at once.
  5. COMBINE EVERYTHING. Add the spring onion and chicken and toss.
  6. SERVE & ENJOY. Put Chicken Manchurian in your dish, top with spring onion and sesame seeds.
  • 500 g boneless chicken cut in cubes
  • 2 tablespoon oil
  • 1 green bell pepper large dice
  • 2 green onions sliced
  • white sesame seeds for garnish

FOR THE MARINATION

  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • ½ teaspoon salt
  • 1 teaspoon white pepper
  • 1 egg
  • ¼ cup cornflour
  • 1 teaspoon ginger garlic paste

FOR THE SAUCE

  • ½ cup tomato ketchup
  • ¼ cup Chili Garlic Ketchup
  • 1 tablespoon vinegar
  • 2 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 chicken stock cube
  • 2 cups water
  • salt to taste

Instructions

  • Marinate the chicken with all the marination ingredients and leave for at least 30 minutes.
  • Heat oil for deep frying and drop in the chicken pieces with a spoon. Fry on medium heat till thoroughly cooked. Remove on a paper towel.
  • Make the sauce in a bowl and put aside.
  • Heat oil in a pan and saute garlic for 1 minute. Add the bell pepper and fry on high heat for 2 minutes only.
  • Then pour in the sauce and wait for it to bubble.
  • Prepare a cornflour slurry and gradually add it to the sauce on medium heat. Stop when you reach your desired consistency. Remember the sauce will continue to thicken while cooking.
  • Add the spring onions and fried chicken. Give a good toss and let simmer for 2 minutes.
  • Turn off heat and put the gravy in your serving dish.
  • Garnish with spring onion and sesame sides.
  • Serve with fried rice or noodles.

Notes

Add brown sugar after tasting the sauce. Some tomato ketchup brands are sweeter than others.

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