Chicken Manchurian
Chicken Manchurian is a popular Chinese recipe of what is called Indo-Chinese cuisine. Oriental techniques are combined with Desi spices to make recipes that are loved by the Pakistani palette. This particular recipe comprises of boneless chicken that is coated in batter and fried; after which it is tossed together in a spicy & tangy tomato based gravy, best served with steamed or fried rice.
Ingredients:
- 400 gm boneless chicken, sliced
- ½ teaspoon garlic paste
- ¼ teaspoon red chili flakes
- ¾ teaspoon red chili powder
- ½ teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 egg
- 2 tablespoons cornflour
- 2 tablespoons flour
- Oil, for frying
For the Gravy
- 2 tablespoons oil
- 2 teaspoons garlic chopped
- 1/2 teaspoon ginger chopped
- 2 green chilies, sliced
- 1 large onion, cubed
- 1 cup capsicum, cubed
- 2 teaspoons soya sauce
- 2 teaspoons vinegar
- 1 teaspoon oyster sauce
- ¾ cup chili garlic sauce
- 2 teaspoons honey
- Salt, to taste
- ¼ teaspoon red chili flakes
- ¾ teaspoon red chili powder
- 1 – 2 cups water
- 2 tablespoons corn flour
Method:
For Chicken
- Place the boneless chicken pieces in a medium sized bowl. Add garlic paste, red chili flakes, red chili powder, salt, soya sauce, vinegar, egg, cornflour and flour. Mix it together and let it marinate for about 150 minutes.
- In the meanwhile, heat oil in a shallow pan. Fry the chicken pieces, and drain on a kitchen towel. Set aside.
For the Gravy
- In a wok, heat oil and add ginger and garlic. Saute for about a minute, and then add green chilies.
- Add onions and bell pepper, and cook for about 2 minutes.
- Add soya sauce, vinegar, oyster sauce, chili garlic sauce, and honey.
- Add salt, red chili powder and red chili flakes. Adjust spices if you don’t eat too spicy food.
- Add fried chicken pieces, along with a cup of water (or more as per preference).
- Bring it to a boil, and cook for about 5 minutes until gravy is thick. If necessary, add cornflour dissolved in water.
- Serve hot with fried rice.
