Chicken Manchurian
Ingredients
To Marinate and Fry till Golden
- 350g Boneless Chicken Breasts, cubes
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Ginger Garlic Paste
- 1/2 Tablespoon Dark Soy Sauce
- 2 Egg whites
- 2 Tablespoon Cornstarch
For Sauce
- 1 Teaspoon Brown Sugar(or White Sugar/Honey)
- 1 Teaspoon Dark Soy Sauce
- 1 Teaspoon Oyster Sauce
- 1 Teaspoon White Vinegar
- 1 Tablespoon Red Chili sauce
- 2 Tablespoon Tomato Ketchup
- 1 Chicken Stock cube, Optional but recommended
- 1/2 Cup Warm Water
For Cornstarch Slurry
- 1 Tablespoon Cornstarch
- 1/4 Cup Water
FOR GRAVY
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Spring Onions, white part
- Red & Green Bell Peppers, Onions cubed
- The Prepared Sauce with Chicken Stock
- Freshly Grounded Black Pepper
- The Cornstarch slurry
- The Fried Chicken
- Spring Onions, to Garnish
- Toasted White Sesame Seeds, Optional
Instructions
- Cut Boneless Chicken fillets into small Cubes based on your preference. Add Salt, Black Pepper, Ginger Garlic paste, Soy Sauce, Egg Whites and Cornstarch. Let it Rest for 10-15 mins before frying in hot oil till Golden Brown.
- Prepare the Sauce ahead by mixing together Brown Sugar, Dark Soy Sauce, Oyster Sauce, Rice Vinegar, Red Chili Sauce, Tomato Ketchup, Chicken stock cube mixed with warm water.
- Saute Minced Garlic and White part of Spring onions in Vegetable Oil. Add cubed Bell Peppers and Onions. Mix in the Sauce.
- Season with Freshly grounded Black Pepper. Add in the Cornstarch slurry and mix it well. Turn heat up and let it thicken slightly. Once starts to thicken, Toss in the fried Chicken.
- Garnish with Spring Onions and toasted White Sesame Seeds. Best Served warm with Fried Rice or Steamed Rice. Bon Appetit! 🍽️🥰
Video
Notes
Use Either Boneless Chicken Thighs or Breast for this recipe.
The Tomato Ketchup can be increased if you like it to be a bit more sour taste.