Chicken Manchurian
A popular Indo-Chinese dish, Chicken Manchurian features crispy fried chicken tossed in a sweet and savory red sauce with stir-fried bell peppers and green onions. My restaurant-style recipe is perfectly balanced and is sure to hit the spot every time!
Ingredients
- 500 g (1.1lb ) boneless, skinless chicken cut in bite-sized cubes
- 2 tablespoon vegetable oil plus extra for deep-frying
- 1 green bell pepper cut in small squares
- 2 green onions sliced
- ⅓ cup cornflour (cornstarch) slurry see note 1
- toasted white sesame seeds for garnish
Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- ½ teaspoon salt
- 1 teaspoon white pepper
- 1 egg
- ¼ cup cornflour cornstarch
- 1 garlic clove minced
- 1 teaspoon minced ginger
Manchurian Sauce
- ½ cup tomato ketchup
- ¼ cup chili garlic sauce preferably a South Asian brand
- 1 tablespoon white vinegar
- 2 tablespoon soy sauce
- 3-4 tablespoon brown sugar see note 2
- 1 chicken stock cube
- 2 cups water see note 3
Instructions
- Combine all the marination ingredients and coat the chicken evenly.
- Heat oil for deep frying in a medium pot. Using a spoon, carefully drop the chicken pieces into the hot oil. In a single layer, fry on medium heat until crispy and golden brown. Remove and place on paper towels to drain excess oil.
- In a bowl, mix all the Manchurian sauce ingredients and set aside.
- Heat 2 tablespoon oil in a pan. Add the minced ginger and garlic and and sauté for 1 minute. Toss in the bell pepper and stir-fry on high heat for 2 minutes.
- Pour the prepared sauce into the pan and let it bubble on low heat.
- Gradually add the cornstarch slurry to the bubbling sauce over medium-low heat, stirring constantly. Adjust the amount of slurry to reach your desired consistency, keeping in mind that the sauce will thicken as it cooks.
- Add the fried chicken and sliced green onions to the sauce. Toss everything well to coat, then let it simmer for 2 minutes.
- Turn off the heat and transfer the dish to a serving bowl. Garnish with some more green onions and toasted sesame seeds.
- Serve hot with fried rice or noodles. Enjoy!
Video
Notes
- Mix 2 tablespoon cornflour (cornstarch) with ¼ cup water to make the cornstarch slurry.
- Add brown sugar after tasting the sauce. Some tomato ketchup brands are sweeter than the others.
- If you like it more saucy, increase the water to 2 ½ or 3 and adjust the cornstarch slurry accordingly.
- To maintain the chicken's crispiness, I suggest adding it to the fried chicken to the red sauce right before serving. Otherwise, the coating may absorb the sauce and become soggy.
Nutrition
Serving: 1servingCalories: 514kcalCarbohydrates: 41gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 121mgSodium: 2455mgPotassium: 681mgFiber: 2gSugar: 19gVitamin A: 421IUVitamin C: 28mgCalcium: 44mgIron: 2mg
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