Chicken Manchurian
Chicken manchurian is prepared with fried chicken in a sweet and savoury manchurian sauce. A common appetiser in Indo-Chinese cuisine.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken
- 1 Egg
- 50 g Cornflour
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Oil
- 3 cloves Garlic (Chopped)
- 2 Green Chillies
- 1/2 Bell Pepper (Red)
- 1/2 Bell Pepper (Green)
- 1 Onion (Red)
- 1 tbsp Soy Sauce
- 1 tbsp Vinegar
- 1 tbsp Chilli Sauce
- 1 tbsp Oyster Sauce
- 2 tbsp Tomato Ketchup
- 1 tsp Sugar (Brown)
- 100 ml Water
- 1 tbsp Cornflour
- Spring Onions
Instructions
- 1
Cut the chicken into small bite-sized pieces then add the egg, salt, black pepper, and corn flour then mix until the chicken is evenly coated.
- 2
Set aside and as it marinates finely dice the garlic cloves, slice the green chillies, and cut the onion and bell peppers into chunks.
- 3
Once you have prepared your veggies, heat up some oil in a pan until medium-hot then add the chicken pieces into the oil and deep fry for 4-5 minutes until crispy and golden (See Note 1)
- 4
In a separate wok heat up two tbsp of oil, then add the garlic cloves and green chillies and sauté for 1 minute until fragrant.
- 5
Add the onion and bell peppers then cook for 2-3 minutes until softened.
- 6
Add the soy sauce, vinegar, tomato ketchup, chilli sauce, and brown sugar then cook for a few minutes. (See Note 2)
- 7
In a small bowl combine the water and cornflour then mix until it is smooth and there are no lumps before adding to the wok then bring the mixture to a boil. (See Note 3)
- 8
Add the cooked chicken and cook until the desired consistency is reached.
- 9
Garnish with spring onions then serve with rice and enjoy!