Chicken Manchurian

Chicken Manchurian

Chicken Manchurian, a spicy Asian-inspired dish, includes chicken tossed in a garlic-ginger sauce with plenty of heat from serrano chile peppers. Serve over white rice.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
327 Calories

Recipe Instructions

Step 1
Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
Step 2
Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
Step 3
Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
Step 4
Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
Step 5
Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.
Chicken Manchurian
Chicken Manchurian

Ingredients

  • vegetable oil for frying
  • 1 egg, beaten
  • ½ cup water
  • 2 tablespoons vegetable oil
  • 1 ½ tablespoons all-purpose flour
  • ¼ teaspoon ground black pepper
  • 1 pinch salt and ground black pepper to taste
  • 1 cup chicken stock
  • 2 tablespoons soy sauce
  • ¼ teaspoon white sugar
  • 2 tablespoons crushed garlic
  • ½ cup chopped fresh cilantro
  • ½ green bell pepper, cut into 1-inch pieces
  • 2 tablespoons corn flour
  • 2 tablespoons crushed fresh ginger root
  • 1 ½ tablespoons corn flour
  • 1 pound chicken, cut into cubes
  • 2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste
  • ¼ teaspoon monosodium glutamate (such as Ajinomoto®) (Optional)

Categories

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