Unlike the ketchup-y Manchurian you get in some restaurants, this recipe for Chicken Manchurian is a good balance of sweet and sour. Best served with Egg Fried Rice.
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
½ kg boneless chicken
3 tbsp spring onions
10 cloves garlic (thinly sliced)
2 green chillies
3 tbsp coriander leaves
½ cup chicken stock
¼ cup oil
1 tsp chilli oil
1 tbsp cornflour
- Seasoning
¼ tsp salt
¼ tsp black pepper powder
½ tbsp chilli sauce
2 tbsp soy sauce
1 tsp lemon juice
1 tsp red chilli powder
1 tsp sugar
- Marinade
½ egg
¼ tsp salt
¼ tsp black pepper powder
1 tsp cornflour
1 tsp sugar
1 tsp soy sauce
Directions
- Cut the chicken into small cubes
- Add the marinade ingredients to the chicken and let it rest in the fridge for at least 30 minutes.
- Measure out all the seasoning ingredients in a bowl and mix well.
- In a pan heat oil and fry the chopped garlic.
- Add the marinated chicken and cook uncovered on medium flame till it’s tender and all water has dried out.
- Add green chillies, spring onions, seasoning, and stock. Cook covered on low-medium heat for 15-20 minutes.
- Dissolve the cornflour in water in a separate bowl and slowly stir into the pan stirring constantly.
- Cook uncovered on medium heat for 5 minutes (until the cornflour thickens up the curry a bit).
- Add coriander leaves and remove from heat.
- Add 2 tbsp of chilli oil.
- Serve with Egg Fried Rice.
Notes
- In step 4, if you don’t mind greasy food, you can deep fry the chicken in a wok till light brown and then add in Step 7.
