Chicken Manchurian
Chicken Manchurian is a popular Indo-Chinese dish made with boneless chicken, typically cut into small pieces. The chicken is first marinated in a mixture of soy sauce, ginger-garlic paste, and other spices. It is then deep-fried until crispy and cooked with a tangy and flavorful sauce made with soy sauce, tomato ketchup, vinegar, and other seasonings. Chicken Manchurian is often garnished with spring onions and served with fried rice or noodles.
Ingredients
- 1 pound chicken boneless cut into small pieces
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon ginger-garlic paste
- 1 teaspoon soy sauce
- 1/2 teaspoon red chili powder adjust according to your spice preference
- Salt to taste
- Oil for deep frying
For the sauce:
- 2 tablespoons oil
- 1 tablespoon ginger-garlic paste
- 1 small onion finely chopped
- 1 small green bell pepper finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon vinegar
- 1 teaspoon red chili sauce (adjust to your taste)
- 1 teaspoon sugar
- Salt to taste
- Spring onions or cilantro leaves for garnish
Instructions
- In a mixing bowl, combine the all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, red chili powder, and salt. Add a little water gradually to make a smooth batter.
- Add the chicken pieces to the batter and mix well, ensuring the chicken is coated evenly. Marinate for at least 30 minutes.
- Heat oil in a deep pan or wok over medium-high heat. Once the oil is hot, carefully drop the chicken pieces one by one into the oil and fry until golden brown and crispy. Remove the chicken using a slotted spoon and drain on a paper towel to remove excess oil.
- In a separate pan, heat 2 tablespoons of oil. Add ginger-garlic paste and sauté for a minute until fragrant.
- Add chopped onions and bell peppers to the pan and sauté until they become slightly tender.
- In a small bowl, mix together soy sauce, tomato ketchup, vinegar, red chili sauce, sugar, and salt. Add this sauce mixture to the pan and stir well.
- Cook the sauce for a minute or two until it thickens slightly.
- Add the fried chicken to the pan and toss well until the chicken is coated evenly with the sauce. Cook for another couple of minutes.
- Garnish with spring onions or cilantro leaves.
- Serve hot with steamed rice or noodles.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 417kcal (21%)Carbohydrates: 22g (7%)Protein: 22g (44%)Fat: 26g (40%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 111mg (37%)Sodium: 766mg (33%)Potassium: 360mg (10%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 278IU (6%)Vitamin C: 17mg (21%)Calcium: 22mg (2%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
