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Chicken Manchurian
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One of the all-time-favourite Indo-Chinese dishes, Chicken Manchurian is a perfect combination of deep-fried chicken and a spicy gravy.

INGREDIENTS

½ tsp sesame oil
1 red onion, cubed into 2cm pieces
3 garlic, finely sliced
2 spring onions, chopped, save the green tops for garnish
1 green bell pepper, cubed into 2cm pieces
1 green chilli, split lengthways
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp tomato ketchup
1 tbsp red chilli sauce
1 tbsp green chilli sauce
½ tsp sugar
½ cup chicken stock
½ tsp black pepper
Salt to taste
1 tbsp corn flour with 3 tbsp chicken stock
Oil for deep frying

MARINADE

500g Chicken thigh pieces, boneless and skinless
4 tbsp corn flour
2 tbsp all-purpose flour
2 tbsp rice flour
1 tbsp soy sauce
1 tbsp ginger garlic paste
1 egg, beaten
1 tbsp red chilli powder
½ tsp freshly ground black pepper
1 tsp salt or to taste
1 tbsp water, if required

COOKING METHOD

In a bowl, add all the marinade ingredients together and set aside in the refrigerator to marinate for an hour or overnight. Remove and place in room temperature for half an hour prior to frying.

Heat oil in a deep fryer or heavy bottomed pan to fry the chicken. Add the marinated chicken pieces in batches and deep fry them on a medium to high heat for 5 – 7 minutes or until just cooked. Drain and place on absorbent paper. Set aside.

In a hot wok or frying pan, add 2 tbsp of the oil the chicken was deep fried in and sesame oil. Add the onion, garlic, spring onion and sauté for a couple of minutes. Add the bell pepper and fresh green chilli and sauté. Stir in the soy sauce, vinegar, tomato ketchup, chilli sauces and sugar. Add the chicken stock and cook the mixture for 2-3 minutes.

Add the deep fried chicken pieces, black pepper, salt and mix well to coat the chicken pieces with the sauce. Check the seasoning. Add the stock mixed with cornflour and toss the contents for a few minutes until the sauce thickens and sticks to the chicken pieces.

Remove the pan from the heat and garnish with chopped green spring onions and serve hot.

Note: You can buy the red chilli and green chilli sauces from any Asian grocery store or some of the supermarkets stock them in the International food aisle.

 

About Sushil Ravikumar

Sushil Ravikumar is a former Masterchef NZ contestant and enthusiastic fan of MTR Foods products. Sushil's recipes are designed to help unlock the flavours of India for N... View all posts by Sushil Ravikumar

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