Chicken Manchurian is a popular starter recipe, which is relished by people of all age groups. This all time favourite Chinese recipe can be served with Fried Rice, Pan Fried Noodles, Hakka Noodles. No wonder India has its own version Chinese, which is popularly known as ‘Desi Chinese’. However, Manchurian is a traditional dish, which can be prepared at home in a simple way by following some simple steps given below. You can tweak the spices as per your taste preference and add your own twist to this traditional recipe. Here’s a simple hack to make the Manchurian balls juicy and tender, soak the chicken pieces in lukewarm water for sometime, this makes the pieces tender. The chopped, marinated chicken cubes minced with manchurian sauce makes it a quick recipe which can be relished without much efforts. Chicken Manchurian has half cooked vegetables and thick gravy which adds on to its unique texture. This chicken recipe can also be served as an appetizer. If you have guests coming over then this should be the best option to go for. If you have picky eaters at home, then prepare this Chicken Manchurian for them as they are surely going to love this surprise. Serve this delicious Chicken Manchurian recipe on special occasions like kitty parties, pot lucks, house parties and even birthday parties. So, next time when you want to impress your loved ones with some delicious delicacy, then prepare this awesome dish and surprise them with your culinary skills.
Ingredients
For the Chicken
1 egg
1 tablespoon soy sauce
4 tablespoons cornstarch
2 tablespoons all purpose flour
Salt
Pepper
2 large chicken breasts - chopped into 1 inch cubes skinless & boneless
1/2 - 1 cup oil
For the Manchurian Sauce
2 tablespoons oil
1 tablespoon crushed garlic
1 tablespoon crushed ginger
1/4 cup finely chopped green onion
1/4 cup ketchup
1 tablespoon soy sauce
2 tablespoons red chilli sauce
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water
Instructions
For the Chicken:
Heat oil in a frying pan.
Combine all the batter ingredients and mix well. Add the chicken boneless pieces and coat well.
Fry the chicken boneless pieces until golden brown and cooked through. Transfer to kitchen paper to drain excess oil. Set aside.
For the Manchurian Sauce:
Heat oil in a wok, and add the garlic and ginger and fry for about 30 seconds.
Then add the green onions and fry for another 30 seconds.
Add all sauce ingredients except the cornstarch and water.
Cook for a minute or two until the sauce starts to thicken and bubble.
Dissolve the cornstarch in the water and add it to the sauce and keep stirring until it becomes thick.
Toss in the fried chicken and mix so that the sauce coats the chicken well.
Serve with garlic butter (pictured) or egg fried rice.
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