Chicken Manchurian dry

I always had a soft corner for Chinese cuisine. Despite of all the horror stories about how unhealthy it can be at times, due to high contents of sodium in soya sauce and restaurants using MSG and more. The only thing was that my love for Chinese food was restricted to seafood only since most Chinese restaurants in USA do not serve halal food and if you are a meat eater, you do understand that sometimes, you just want your meat and though, fish is wonderful in taste but, doesn’t give you that satisfaction of meat. So, we got down to trying our own chicken version and when its Chinese and chicken, what can be better than making chicken Manchurian.

Its funny but the first time I tried Chicken Manchurian, I measured the ingredients tsp by tsp, and now I am so pro at it that i can cook this dish with my eyes closed, I mean it.  Its a family favorite and the flavors are sweet and sour with a dash of spice and easily impresses anyone.

This version of Manchurian is dry, so its best served as a side dish or an appetizer. You cook serve it with strips of Butter naan [recipe in Bread] if you are looking to make it more fancier.

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Chicken Manchurian dry

Chicken marinated with spices and flour, fried and further cooked in mixed sauces till its dry.

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Cuisine

Chinese, Indian

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken [ Boneless] cut to small pieces
• 2 TBLSP Ginger garlic paste
• 1 + 1 TBLSP Soya sauce
• 1/2 + 1/4 tsp Salt
• 1 No. Egg
• 1/2 + 1/4 tsp black pepper powder
• 1/4 tsp Red chili powder
• 2 TBLSP Rice flour
• 1 TBLSP Flour
• 1 TBLSP Corn Starch Powder
• 1 cup Oil For Frying
• 2 TBLSP olive oil
• 1 No. Green Bell pepper cut to cubes
• 1 No. Onion cut to cubes
• 1 No. Scallion chopped
• 5 TBLSP Tomato Ketchup
• 5 TBLSP Hot Sauce
• 1 TBLSP Chili Vinegar
• 1 tsp Corn Starch Powder Mixed in 1/2 cup of water
• 1 cup Water

Cuisine Chinese, Indian Prep Time 10 minutes Cook Time 30 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 Lb Chicken [ Boneless] cut to small pieces 2 TBLSP Ginger garlic paste 1 + 1 TBLSP Soya sauce 1/2 + 1/4 tsp Salt 1 No. Egg 1/2 + 1/4 tsp black pepper powder 1/4 tsp Red chili powder 2 TBLSP Rice flour 1 TBLSP Flour 1 TBLSP Corn Starch Powder 1 cup Oil For Frying 2 TBLSP olive oil 1 No. Green Bell pepper cut to cubes 1 No. Onion cut to cubes 1 No. Scallion chopped 5 TBLSP Tomato Ketchup 5 TBLSP Hot Sauce 1 TBLSP Chili Vinegar 1 tsp Corn Starch Powder Mixed in 1/2 cup of water 1 cup Water

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Instructions

1. Make a paste with ginger garlic paste, egg, soya sauce, black pepper, red chili powder and salt. Marinate the chicken pieces in the paste. Leave aside for 30 mins.

   
2. Add the flour, rice flour and corn starch to the marinated chicken.

   
3. Heat oil to deep fry the chicken pieces. Deep fry the chicken pieces till they are golden brown.

   
4. Take them out on a paper towel to absorb the excess oil.

   
5. Now in another pan, take oil, add the onions and bell peppers. Cook on medium heat for 5-7 mins.

   
6. Add ketchup, soya sauce, vinegar and hot sauce. Once the sauce comes to a boil, add water, followed by black pepper powder. Once this comes to another boil, add the chicken pieces.

   
7. After 10 mins, add the corn starch mixed in water. Let it all come to one more boil. Turn off the stove.

   
8. Garnish it with scallions. Serve hot.