Chicken Manchurian

Chicken Manchurian is an Indo Chinese dish. If you are a Chinese cuisine lover, this would be one of your favourite to have with a hot Egg fried rice. Though there are many variations of making chicken Manchurian, this is how I make it. I like it a bit spicy, tangy and saucy.

(Serves 4)

Ingredients for marination

350gm boneless chicken breast/thighs, cut into 1 inch 

1 tbsp ginger and garlic paste

1 tbsp corn flour

1/2 egg, beaten with a fork

1 tsp salt

1/2 tsp black pepper powder

1/4 tsp red chilli powder

1 tsp light soya sauce

1/2 tsp vinegar/lemon juice 

Oil for deep frying

Directions

1. Wash the chicken pieces and pat dry with a kitchen towel.
2. Put all marinade ingredients and let it marinate for 1 hour. 
3. Deep fry the chicken pieces in hot oil until the chicken pieces are cooked. 
4. Drain with paper towels and set aside and prepare the Manchurian sauce.

Ingredients for Manchurian Sauce

1 tbsp spring onions, finely chopped

1 tbsp ginger garlic paste

2 whole red chilli 

1 green chilli, finely chopped

2 tbsp vegetable/sunflower oil

2 tbsp ketchup

1 tbsp tomato paste/puree

1 tsp sugar

1 cup chicken stock water 

1 tsp corn flour mixed with 1/4 cup water to form a light paste

1/4 tsp salt or as per taste 

1/2 tsp black pepper

1/2 tsp soya sauce

Directions 

1. Heat the oil in a pan, add the whole red chilli, ginger and garlic paste, spring onions and chopped green chilli. 
2. Saute for a minute then add the tomato paste, ketchup, sugar, salt and pepper. Cook for 2 minutes. 
3. Then add the stock water and let it come to a boil. Now add the fried chicken pieces and let it come to a simmer for about 3-4 minutes. 
4. Lower the heat and add the corn flour paste. The sauce will instantly start to thicken. 
5. Once it is of a good thick consistency, add soya sauce. Stir well and adjust salt as per taste. 
6. Let it simmer for 2 more minutes on low heat, then turn off the heat and garnish with chopped spring onions. 
7. Serve hot with Egg fried rice. Enjoy!