Chicken Manchurian Recipe

Crispy Chicken Manchurian recipe with Indo-Chinese flavors! Learn how to make restaurant-style chicken in spicy, tangy sauce. Perfect with fried rice.
Chicken Manchurian Recipe

Chicken Manchurian is an Indo-Chinese dish, which shows Chinese cooking techniques with Indian taste. A brief guide to making a crispy chicken manchurian at home: How to fry gold chicken bites and how to coat them in a glossy, tangy soy-ginger-ginger sauce with bell peppers and spring onions-a compulsory Indo-Chinese classic.

Ingredients:

Chicken Manchurian

Preparation:

  1. In a bowl, add chicken cubes that add eggs, cornflour, with all purpose flour, salt and pepper. Mix well and let  it rest for 30-60 minutes.
  2. Heat the oil in the pan on medium heat. Fry the marinated chicken in the batch until golden and crisp. Drain on a paper towel.
  3. Fry garlic and ginger with one teaspoon of oil in a pan until aromatic.
  4. Add onion and bell pepper and stir it until it become soft but stay vibrant.
  5. Stir in soy sauce, ketchup, red chilli sauce and vinegar. Pour in water or stock and bring to simmer.
  6. Whisk the cornflour slurry and cook until the sauce is thickened.
  7. Return the fried chicken into the pan. Toss until coated in glossy sauce.
  8. Garnish with spring onion and serve hot with fried rice or noodles.

Serving instructions:

  • Add vegetable fried rice, hakka noodles or plain boiled rice.
  • Offer pickled cucumber or cucumber raita the side for the contrast of cooling.
  • Serve as an appetizer with toothpicks at parties or family gatherings.

Tips:

  • For extra crisp, double-coat chicken pieces in the batter.
  • Adjust the heat by a variety of red chilli sauce or by adding fresh green chillies.
  • Pan-fry instead of Deep Fry using less oil and shallow-fry in a nonstick skillet.
  • Allow the sauce to rest for 5 minutes to make more tasty. 

Questions Asked:

What does Chicken Manchurian make "Indo-Chinese"?
It combines Chinese techniques (stir-frying, batter-frying) with Indian taste choices-excess garlic and chilli heat.

Can I use air-fry to cook the chicken?
Yes In a little oil, bake the batter chicken and bake on the air-fry at 200 ° C (400 ° F) or golden for 15-20 minutes at 180 ° C (350 ° F).

How can I store the remaining parts?
Refrigerate in an airtight container for 2 days. Remove gently over a slow temperature, adding a splash of water if the sauce is too thick.

Post a Comment