Chicken Manchurian Recipe: Easy, Spicy, and Delicious

In the realm of Indo-Chinese culinary fusion, Chicken Manchurian stands out as a crowd-pleaser, loved for its delectable balance of flavors. This dish combines juicy, tender pieces of chicken with a spicy, savory, and slightly sweet sauce that's both comforting and exhilarating. This easy-to-follow recipe not only ensures you make an authentic Chicken Manchurian in your kitchen but also allows you to customize the spice levels according to your taste.

Ingredients

• For the Chicken:
  • 500g boneless chicken, cut into bite-sized pieces
  • 2 tablespoons of soy sauce
  • 1 tablespoon of ginger-garlic paste
  • 2 tablespoons of cornflour
  • 1 tablespoon of all-purpose flour
  • Salt, to taste
  • Oil, for frying
• For the Sauce:
  • 2 tablespoons oil
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 2 green chilies, slit
  • 1 medium onion, chopped
  • 1 capsicum, diced
  • 1 tablespoon soy sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon vinegar
  • 2 tablespoons cornflour mixed with ¹⁄₂ cup of water
  • 1 cup chicken stock or water
  • Salt and black pepper, to taste
  • Spring onions, for garnishing

Preparation Steps

1. Marinating the Chicken:
   • In a bowl, combine the chicken with soy sauce, ginger-garlic paste, cornflour, all-purpose flour, and salt.
   • Mix well and let it marinate for at least 30 minutes in the refrigerator to ensure the flavors are absorbed.
2. Frying the Chicken:
   • Heat oil in a deep frying pan or wok over medium heat.
   • When the oil is hot, add the marinated chicken pieces one by one. Fry until they are golden brown and crispy.
   • Once done, remove the chicken using a slotted spoon, and drain on paper towels to remove excess oil.
3. Making the Sauce:
   • In another wok or pan, heat 2 tablespoons of oil.
   • Add the chopped ginger, garlic, and green chilies, sauté until they release their aroma.
   • Add the onions and capsicum, stir-fry for a few minutes until they are slightly tender but still crisp.
   • Pour in the soy sauce, chili sauce, tomato ketchup, vinegar, and chicken stock or water. Bring the mixture to a boil.
   • Gradually add the cornflour mixture, stirring continuously to avoid lumps, and cook until the sauce thickens.
   • Adjust the seasoning with salt and pepper to taste.
4. Combining Chicken and Sauce:
   • Add the fried chicken pieces to the sauce, mix well to coat the chicken evenly with the sauce.
   • Simmer for a couple of minutes, allowing the chicken to soak up the flavors.
   • If the sauce thickens too much, add a little more stock or water.
5. Garnish:
   • Garnish with chopped spring onions before serving for a fresh and aromatic touch.

🔥 Note: Adjust the amount of chili sauce or green chilies according to your preferred spice level.

Serving Suggestions

• Serve hot with a side of steamed or fried rice for a complete meal.
• Pair with noodles or Hakka noodles for an authentic Indo-Chinese experience.
• Accompany with a light vegetable stir-fry or a simple cucumber salad to balance the richness of the dish.

In crafting this Chicken Manchurian, we’ve journeyed through the delicate interplay of flavors that defines Indo-Chinese cuisine. From the tender, seasoned chicken to the vibrant, spicy sauce, every element harmonizes to create a dish that’s both comforting and exciting. By exploring this recipe, you’ve not only learned to make a beloved dish but also opened up a world of culinary creativity, allowing for personal touches in spice levels and ingredients. Whether for a quiet dinner at home or to impress guests, this Chicken Manchurian will undoubtedly become a staple in your culinary repertoire.

Can I make Chicken Manchurian less spicy?

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Yes, to make Chicken Manchurian less spicy, simply reduce the amount of chili sauce or green chilies in the recipe. Alternatively, you can omit the green chilies entirely or replace them with bell peppers for a milder flavor.

What can I use instead of chicken stock?

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If you don’t have chicken stock, you can use vegetable stock or simply increase the quantity of water. For added flavor, consider adding a chicken bouillon cube dissolved in water.

Is it necessary to use both cornflour and all-purpose flour in the batter?

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Using both flours gives the chicken a lighter, crispier coating. However, if you prefer a crunchier texture, you can use all cornflour or substitute with rice flour. If you want a softer coating, increase the amount of all-purpose flour.