Chicken Manchurian
Chicken Manchurian is a popular Indo-Chinese dish made by frying chicken pieces and tossing them in a tangy sauce with vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Cornstarch (for coating the chicken) | 100 | Grams |
| All-purpose Flour (for coating the chicken) | 50 | Grams |
| Egg (beaten) | 1 | Count |
| Soy Sauce (divided) | 4 | Tbsp |
| Vegetable Oil (for frying) | 250 | Milliliters |
| Garlic (minced) | 4 | Clove |
| Ginger (minced) | 1 | Inch |
| Green Bell Pepper (chopped) | 1 | Count |
| Onion (chopped) | 1 | Count |
| Green Chili (sliced) | 2 | Count |
| Ketchup | 4 | Tbsp |
| Vinegar | 2 | Tbsp |
| Sugar | 1 | Tbsp |
| Water | 200 | Milliliters |
| Spring Onion (chopped for garnish) | 1 | Bunch |
Instructions
- In a bowl, mix cornstarch, all-purpose flour, egg, and 2 tablespoons of soy sauce to form a batter.
- Coat the chicken pieces in the batter and set aside.
- Heat vegetable oil in a deep pan over medium heat.
- Fry the coated chicken pieces until golden brown and cooked through. Remove and drain on paper towels.
- In another pan, heat a little oil and sauté minced garlic, ginger, and sliced green chili until fragrant.
- Add chopped onion and green bell pepper to the pan and stir-fry for 2-3 minutes.
- Add ketchup, remaining soy sauce, vinegar, sugar, and water to the pan. Stir well and bring to a simmer.
- Add the fried chicken pieces to the sauce and toss to coat evenly.
- Garnish with chopped spring onion and serve hot.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Deep Fryer or Deep PanSlotted Spoon