chicken manchurian

A flavorful and delicious Hakka, Indian Chinese chicken Manchurian recipe made with crispy boneless fried chicken tossed in a spicy, savory and sweet sticky sauce. Can be served as a appetizer or eaten as a main with rice or hakka noodles!

Chicken Manchurian

½ lbs boneless chicken ((Preferably dark meat))

red pepper

garlic-ginger-onion mix ((reserved from marinade))

onion

ginger

garlic

black pepper

chilli powder ((*See Note 1))

soy sauce

water

corn starch

tomato paste

sugar

oyster sauce

soy sauce ((*See Note 2 for substitution))

rice vinegar ((or white vinegar))

½ teapoons chilli powder ((*See Note 1))

bird's eye chili pepper

corn starch ((mixed with 4 teaspoons of cold water))

cilantro ((Optional))

With a food processor, blitz the ginger, garlic, and half a small onion until it is a fine paste. Reserve 2 tablespoons of this for browning the onions and red peppers later.

Cut up the chicken into small bite-sized 1 inch pieces and marinate it in a bowl with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper, and water. (Do not add the corn starch yet. We will add that right before we deep fry the chicken.) Marinate in the fridge for 1 hour or overnight.

Marinating the Chicken

Finely dice the red peppers and set them aside with the reserved ginger-garlic-onion mix.

If you are garnishing with cilantro, finely chop some and set it aside for the end.

Preparation

Chop up the chillis in the slices (keep the seeds) and add them to a small bowl.

Mix the tomato paste, oyster sauce, sugar, dark soy, regular soy, rice vinegar, and chilli powder together and mix well until it is combined.

Add water into the sauce and mixl everything until it&#39;s combined well.

In a small bowl, mix 2 teaspoons of corn starch with 4 teaspoons of cold water, then add it to the sauce and stir to combine. Set the sauce aside for later.

Preparing the Chicken Manchurian Sauce

Add in  the corn starch to the chicken and mix until everything is well combined

In a wok, frying pan or deep fryer heat the oil to 350F (177C).

When the oil is hot, add the chicken into the oil one at a time. Fry it in small batches being careful not to overcrowd the oil, which can drop the oil temperature

Fry the chicken for about 5-6 minutes and set them aside on a plate with a paper towel or newspaper to absorb some of the oil.

Once all the chicken has finished deep-frying, add them all back into the deep fryer at the same time and fry it for 30 seconds. This will re-heat the chicken and the double frying will make the chicken crispier.

Remove the chicken from the deep fryer and set it aside for later.

Deep Frying the Chicken

In a wok or frying pan, set the stove to medium to medium-high heat and add 2 tablespoons of oil

When the oil is hot, add in the 2 tablespoons of ginger-garlic-onion mix that was reserved from preparation and cook it until it is toasty and brown. Approximately 2 minutes. Careful not to burn it.

Add in the finely diced red peppers and cook them for 2 minutes.

Give the sauce a quick stir (the corn starch likes to settle at the bottom) and add it to the wok

Keep stirring the sauce until it thickens.

Once the sauce has thickened, turn off the heat on the stove and add the deep-fried chicken into the pan and mix it together with the sauce until the chicken is well coated.

If you are using cilantro as a garnish, toss it in now.

Enjoy with a bowl of rice!

Putting It Together

Fried chicken in manchurian sauce, a popular Indian Chinese appetizer also served as a side with fried rice or noodles.

Chicken manchurian

chicken breast (boneless, (cubed or minced))

egg egg

tsp pepper (coarsely crushed)

tsp soya sauce ((Prefer naturally brewed))

chili powder ((optional,

tbsp corn starch ((white corn flour))

½ tbsp all-purpose flour (or maida (or rice flour))

tsp ginger garlic paste (or minced)

salt (little)

oil (as needed for frying)

tbsp garlic (chopped finely)

½ tbsp ginger (chopped finely)

onion (chopped finely or 2 tbsps spring onion whites)

tbsp soya sauce ((use more for intense flavor))

tbsp red chili sauce

tomato sauce (optional)

tsp vinegar ((add more if needed))

tsp corn starch ((white corn flour) (3 tsps

water (to mix with flour)

tsp sugar

peppers

tbsps scallions (or spring onions greens)

Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder (optional) and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

If you have used chicken cubes then skip this step. If you have used the mince divide the mixture to 12 portions. Make balls. If you don't get round balls, that's just fine.

Heat oil until hot enough to fry. Test by sliding a small portion of the batter to the hot oil. It has to rise without browning. This is the right temperature.&nbsp;

Deep fry chicken on a medium flame until golden &amp; crisp.&nbsp; When the chicken is done cooking bubbles will begin to reduce. Remove the fried chicken to a kitchen towel. Please make sure the chicken is cooked completely inside before you add it to the sauce.

Preparation for chicken manchurian

Stir in the corn flour with 3 tbsp water in a small bowl.&nbsp;To another small bowl, add vinegar,soya sauce, tomato sauce (optional) and red chilli sauce.&nbsp; Mix all of these and set aside.

Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic.&nbsp;Fry onions or scallion whites until transparent.

Add bell peppers and fry for 2 minutes. Pour the sauces.

When they begin to bubble, Stir the corn flour mixture &amp; pour it along with 1 cup water or stock.

The sauce begins to bubble and thickens. Taste the sauce and add in more salt or any sauces you desire. Turn off the heat. Then add fried chicken &amp; spring onions.

Stir and coat the chicken with the sauces. If you have made to chicken balls then cook for 2 mins.

Garnish with spring onions and serve chicken manchurian as a appetizer.

Making manchurian sauce

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Top 2 chicken manchurian recipes from across the web

The most viewed chicken manchurian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Manchurian

Chicken manchurian

The most viewed chicken manchurian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine