Chicken Manchurian
Learn how to make Chicken Manchurian - a delightful fusion of sweet, savory, and spicy flavors that harmonize with every crispy, marinated chicken bite. Make this impressive Indo-Chinese creation for dinner tonight!
Servings: 8 people
Calories: 321kcal
Ingredients
Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs cubed, into ½ inch pieces
- 1 egg large
- 1 tablespoon soy sauce
- 1 teaspoon black pepper, coarsely ground
- ½ teaspoon white pepper
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon salt
- 4 tablespoon cornstarch
- 1 tablespoon flour
Manchurian Sauce
- ½ cup vegetable oil for frying
- 1 tablespoon cornstarch
- 1 tablespoon water
- 4 garlic cloves minced
- 3 tablespoon ginger minced
- 2 tablespoon chilli sauce or ketchup
- 1 med red onion thickly sliced
- 1 green pepper thickly sliced
- 1 jalapeno peppers sliced, optional
- 2 cups chicken broth (very hot) or two cups water dissolved with 1 chicken bouillon cube
- 1 teaspoon freshly ground black pepper
- ½ teaspoon white pepper
- 4 tablespoon soy sauce regular
- 1 teaspoon apple cider vinegar
- 2 teaspoon sugar
- 1 teaspoon sesame oil
- 2 sprigs cilantro minced
Instructions
Marinate the Chicken
- Mix the chicken and all other ingredients listed in the marinade section except the oil in a large bowl. Set aside for at least 1 hour, preferably overnight.
Manchurian Sauce
- Make the cornstarch slurry. In a small bowl, stir the cornstarch with one tablespoon water until the mixture has a creamy consistency and no lumps. Set aside.
- Fry the chicken. Pour the oil into a cast iron skillet and heat on high heat for several minutes or until the oil reaches 350°F. Fry the chicken (use a splatter guard) in the hot oil, in batches until golden brown. Place the crispy chicken pieces on some paper towels. Note: Use a long-handled spoon to fry the chicken and a splatter shield as the oil may splatter.
- Make the sauce. Reduce to medium heat and add the garlic and ginger. Stir fry until just fragrant - about 20 seconds. Add the red onion, green pepper and jalapeno peppers and fry for about 2 minutes. Add the chicken broth, black pepper, white pepper, soy sauce, chili sauce and apple cider vinegar. Stir-fry for about 2-3 minutes. Add the corn starch slurry and stir into the sauce- let the sauce thicken - about 2 minutes, then add the sugar and sesame oil.
- Add the fried chicken to the sauce. After about 1 minute, add the deep-fried chicken and sliced shallots. Stir. Serve immediately over hot rice. Garnish with coriander leaves, thinly sliced spring onions or green onions.
Video
Notes
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- Choose Cornstarch for Crunch: When aiming for a crispier texture in your chicken, use cornstarch instead of flour. Cornstarch also acts as a tenderizer, ensuring your chicken turns out succulent.
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- Super Crispy Chicken: For very crisp chicken, dredge the chicken in more cornstarch right before frying.
- Balance Flavors with Both Peppers: To achieve a unique flavor profile, combine black and white pepper in your recipe. Black pepper provides a spicy kick, while white pepper contributes earthy and floral notes.
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- Minimize Mess with a Splatter Guard: To keep your kitchen clean during the frying process, employ a splatter guard. It's a simple yet effective way to prevent oil from splattering.
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- Partially Freeze the Chicken: To simplify the cubing process, partially freeze the chicken for approximately 20 minutes.
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- Choose the Right Chicken Cube Size: To strike the perfect balance of spice and crunch, opt for half-inch chicken cubes. Ensure they are cleanly cut to prevent clumping during frying.
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- Cast Iron vs. Wok for Heat Retention: While woks are traditional for high-heat Chinese cooking, a cast iron pan can be your ally at home. It retains heat better, staying very hot for optimal cooking.
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- Maintain High Temperatures with Hot Broth: When adding chicken broth to your cast iron pan, ensure it's piping hot. This preserves the cooking temperature, guaranteeing even and rapid cooking.
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- Follow the Sequence: The order in which you introduce ingredients is crucial. Each component builds on the flavor of the previous one, so adhere to the recipe's sequence for the best results.
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- Prep in Advance: Because Chicken Manchurian is a fast-paced dish, prior preparation is essential. Have all your ingredients ready before starting the sauce to keep things smooth.
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- Safeguard with a Long-Handled Spoon: High-heat cooking calls for safety and precision. Using a long-handled spoon with a nearby spoon rest streamlines your cooking process.
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- Quick Marination with Smaller Cubes: If you're short on marinating time, cut your chicken into no more than half-inch cubes. Allow the chicken to marinate for a few minutes while you prep the sauce ingredients before starting the cooking process.
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- Serve Fresh and Hot: For the most delicious experience, initiate your rice cooker just before you begin preparing the sauce. This ensures the rice is steaming hot when your Chicken Manchurian is ready. While the dish can refrigerate decently, reheating may not match the initial freshness, though it will still be flavorful.