Chicken Manchurian

Chicken Manchurian

Ingredients

• 500 g boneless, skinless chicken breasts
• Salt to taste
• Pepper to taste
• Eggs 2
• Cornstarch 3 tablespoons
• Oil 2 tablespoons
• Garlic paste 1/2 teaspoon
• Ginger paste 1/2 teaspoon
• Purple onion 1
• Green bell pepper 1
• Red bell pepper 1 (optional)
• Yellow bell pepper 1 (optional)
• Carrot 1
• Soy sauce 2-4 teaspoons
• White vinegar 1 tsp
• Brown sugar 2 tsp
• Ketchup 2 tablespoons
• Pepper, to taste
• cornstarch slurry (Equal amount of corn starch and water)
• Spring onions for garnish

Instructions

1. Cut the chicken into bite sized chunks.
2. In a mixing bowl, combine chicken, salt, eggs, cornstarch, salt and pepper and mix properly till no more lumps are present.
3. Add chicken chunks and combine well.
4. Make sure that the chicken pieces are nicely coated with egg and cornstarch mixture.
5. Cover and refrigerate for 30 minutes.
6. Cut Carrot into thin slices.
7. De seed the capsicums and Cut into chunks.
8. Take the chicken out of the refrigerator.
9. Fry the chicken pieces in hot oil until golden (1-2 minutes)
10. Keep aside.
11. Heat 2 tablespoons oil in a wok.
12. Add ginger and garlic paste.
13. Saute’ until fragrant. Do not let them brown.
14. Add onion and saute’ for 30 seconds on high heat.
15. Add carrots and saute’ on high flame for another 30 seconds.
16. Add capsicums and saute’ for 30 seconds.
17. Now add soy sauce, white vinegar, brown sugar, ketchup and a little water (1/4 cup total), stir and cook for a few minutes.
18. Add 2-3 teaspoon cornstarch slurry to thicken the sauce.
19. Keep stirring to avoid lumps.
20. When the cornstarch is cooked (gravy looks clear at this stage).
21. Add chicken and mix until chicken pieces are well glazed.
22. Sprinkle some diced green onion on top.
23. Serve immediately with Chinese or boiled rice.
24. Enjoy!

Print Recipe

Chicken Manchurian

Author: Naush

Ingredients

• Chicken breasts 500 g boneless, skinless
• Salt to taste
• Pepper to taste
• Eggs 2
• Cornstarch 3 tablespoons
• Oil 2 tablespoons
• Garlic paste 1/2 teaspoon
• Ginger paste 1/2 teaspoon
• Purple onion 1
• Green bell pepper 1
• Red bell pepper 1 (optional)
• Yellow bell pepper 1 (optional)
• Carrot 1
• Soy sauce 2-4 teaspoons
• White vinegar 1 teaspoon
• Brown sugar 2 teaspoons
• Ketchup 2 tablespoons
• cornstarch slurry (Equal amount of corn starch and water)
• Spring onions for garnish

Instructions

• Cut the chicken into bite sized chunks.
• In a mixing bowl, combine chicken, salt, eggs, cornstarch, salt and pepper and mix properly till no more lumps are present.
• Add chicken chunks and combine well.
• Make sure that the chicken pieces are nicely coated with egg and cornstarch mixture.
• Cover and refrigerate for 30 minutes.
• Cut Carrot into thin slices.
• De seed the capsicums and Cut into chunks.
• Take the chicken out of the refrigerator.
• Fry the chicken pieces in hot oil until golden (1-2 minutes)
• Keep aside.
• Heat 2 tablespoons oil in a wok.
• Add ginger and garlic paste.
• Saute’ until fragrant. Do not let them brown.
• Add onion and saute’ for 30 seconds on high heat.
• Add carrots and saute’ on high flame for another 30 seconds.
• Add capsicums and saute’ for 30 seconds.
• Now add soy sauce, white vinegar, brown sugar, ketchup and a little water (1/4 cup total), stir and cook for a few minutes.
• Add 2-3 teaspoon cornstarch slurry to thicken the sauce.
• Keep stirring to avoid lumps.
• When the cornstarch is cooked (gravy looks clear at this stage).
• Add chicken and mix until chicken pieces are well glazed.
• Sprinkle some diced green onion on top.
• Serve immediately with Chinese or boiled rice.
• Enjoy!