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Chicken Manchurian Recipe

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Ingredients

Scale
  • 1lb boneless skinless chicken breasts (cut into 1” pieces)
  • 1 ½ tablespoons flour
  • 1 ½ tablespoon corn starch
  • 1 egg
  • salt and pepper (to taste)
  • 1 large onion (sliced)
  • Sauce-
  • ½ cup chicken broth
  • ¼ cup ketchup
  • ¼ cup tomato puree
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (minced)
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • fresh cilantro (chopped, for garnish)
  • oil (for frying)

Instructions

  1. In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt, and pepper. If the batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and deep fry chicken pieces in batches in your deep fryer at 375 degrees until golden brown. Drain on paper towels and keep warm until needed.
  2. Add a tiny bit of oil to your wok and stir fry sliced onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken broth, ketchup, tomato puree, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into the mixture while stirring. Cook until sauce thickens.
  3. In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white rice.

Find it online: https://blogchef.net/chicken-manchurian-recipe/