Manchurian Chicken
Manchurian Chicken is an Indo-Chinese dish that blends the best of Chinese cooking techniques with Indian flavors, making for an irresistibly delectable fusion dish that has made an impactful statement about Indian culture and cuisine. Originating in Mumbai, India, Manchurian Chicken has quickly become one of the nation's favorite dishes - succulent pieces of chicken are marinated before coating in cornflour batter before deep-frying to perfection - followed by stir frying with colorful vegetables in an irresistibly tasty sauce made up from soy sauce, vinegar garlic ginger spices for extra punch in flavor!
Equipment
- 1 Mixing Bowls Use mixing bowls to marinate the chicken, prepare the batter, and mix the ingredients for the sauce. It's helpful to have different-sized bowls for various components.
- 1 Knife A sharp knife and a cutting board are essential for chopping vegetables, such as onions, bell peppers, and carrots, as well as for preparing the chicken.
- 1 Deep Fryer You'll need a deep fryer or a deep pan with enough oil to fry the chicken pieces until golden and crispy. A deep fryer ensures even frying, but a deep pan can work well too.
- 1 Slotted spoon A slotted spoon is useful for removing the fried chicken pieces from the oil, allowing excess oil to drain away.
- 1 Wok A wok or skillet is ideal for stir-frying the vegetables and sautéing the chicken in the sauce. These pans provide ample space for tossing and cooking the ingredients.
- 1 Spatula Use a spatula or tongs to flip and stir the chicken and vegetables during the stir-frying process. They make it easier to handle the ingredients in the hot pan.
- 1 Measuring Cups and Spoons Accurate measurements of ingredients are crucial for achieving the right balance of flavors. Measuring cups and spoons help in adding the right quantities of sauces and spices.
- 1 Serving Dish Choose an attractive serving dish to present your Manchurian Chicken. It could be a platter or individual plates, depending on how you plan to serve it.
Ingredients
For Chicken
- 500 grams boneless chicken
- 2 tbsp cornflour
- 2 tbsp all-purpose flour
- 1 tbsp ginger-garlic paste
- 1 tbsp soy sauce
- 1/2 tbsp black pepper powder
- 1/2 tbsp salt
- Oil for deep frying
Manchurian sauce
- 1 tbsp oil
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic, finely chopped
- 1 green chili
- 1 med finely chopped
- 1 med sized bell pepper
- 2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp chili sauce
- 1 tbsp vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- Salt and pepper to taste
- Fresh cilantro leaves
Instructions
- In another pan or wok, heat 2 tablespoons of oil over medium heat. Add minced garlic and ginger, and sauté for a minute until they turn aromatic and golden.
- Add chopped onions and sauté until they become translucent and slightly golden. Then, add the chopped capsicum and green chilies (if using) and stir-fry for a couple of minutes until they are slightly tender.
- In a small bowl, mix together soy sauce, tomato ketchup, chili sauce, vinegar, cornflour-water slurry, sugar, and salt. Stir the mixture well to combine.
Video
Notes
Chicken: For this recipe, use boneless chicken that has been cut into bite-size pieces and coated in flour mixture prior to being deep-fried for the crispiest result. You can choose to use either breast meat or thigh meat based on personal preference and ensure the chicken pieces have been evenly coated before frying in order to create a tasty treat!
Fry Chicken Pieces to Perfection: Make sure the oil temperature is hot enough before adding chicken pieces, to avoid them becoming greasy and ensure even cooking. Fry in batches so as to maintain this oil temperature and achieve even cooking.
Vegetables: While this recipe calls for onions and capsicum (green bell pepper), other veggies like carrots or cabbage could add additional texture and crunch based on your preference. Adjust the quantities accordingly.
Spiciness: For an extra spicy kick in your Chicken Manchurian dish, consider including some thinly-sliced green chilies with the vegetables. Adjust according to your spice tolerance level.
Sauces: Manchurian sauce has its distinctive taste thanks to a blend of soy sauce, tomato ketchup, chili sauce, and vinegar. Feel free to adjust the quantities based on your personal tastes - more or less chili sauce may help adjust spiciness levels accordingly.
Thickening the sauce: To thicken a sauce, make a cornflour-water slurry and mix it with your sauce. You can adjust its consistency by adding more or less slurry until you achieve the desired thickness.
Garnish: To add an extra splash of color and flavor, garnish your Chicken Manchurian dish with freshly chopped spring onions or slice green chilies for extra visual impact and flavor.
Serving suggestions: Chicken Manchuriancan be enjoyed as both an appetizer or main course dish when combined with steamed rice or noodles, though fried rice or hakka noodles make for an especially fulfilling meal experience.