Chicken Manchurian
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
514 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Manchurian
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A popular Indo-Chinese dish, Chicken Manchurian features crispy fried chicken tossed in a sweet and savory red sauce with stir-fried bell peppers and green onions. My restaurant-style recipe is perfectly balanced and is sure to hit the spot every time!
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Ingredients
- 500 g (1.1lb ) boneless, skinless chicken cut in bite-sized cubes
- 2 tablespoon vegetable oil plus extra for deep-frying
- 1 green bell pepper cut in small squares
- 2 green onions sliced
- ⅓ cup cornflour (cornstarch) slurry see note 1
- toasted white sesame seeds for garnish
Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- ½ teaspoon salt
- 1 teaspoon white pepper
- 1 egg
- ¼ cup cornflour cornstarch
- 1 garlic clove minced
- 1 teaspoon minced ginger
Manchurian Sauce
- ½ cup tomato ketchup
- ¼ cup Chili garlic sauce preferably a South Asian brand
- 1 tablespoon white vinegar
- 2 tablespoon soy sauce
- 3-4 tablespoon brown sugar see note 2
- 1 chicken stock cube
- 2 cups water see note 3
Instructions
- Combine all the marination ingredients and coat the chicken evenly.
- Heat oil for deep frying in a medium pot. Using a spoon, carefully drop the chicken pieces into the hot oil. In a single layer, fry on medium heat until crispy and golden brown. Remove and place on paper towels to drain excess oil.
- In a bowl, mix all the Manchurian sauce ingredients and set aside.
- Heat 2 tablespoon oil in a pan. Add the minced ginger and garlic and and sauté for 1 minute. Toss in the bell pepper and stir-fry on high heat for 2 minutes.
- Pour the prepared sauce into the pan and let it bubble on low heat.
- Gradually add the cornstarch slurry to the bubbling sauce over medium-low heat, stirring constantly. Adjust the amount of slurry to reach your desired consistency, keeping in mind that the sauce will thicken as it cooks.
- Add the fried chicken and sliced green onions to the sauce. Toss everything well to coat, then let it simmer for 2 minutes.
- Turn off the heat and transfer the dish to a serving bowl. Garnish with some more green onions and toasted sesame seeds.
- Serve hot with fried rice or noodles. Enjoy!
Notes
- Mix 2 tablespoon cornflour (cornstarch) with ¼ cup water to make the cornstarch slurry.
- Add brown sugar after tasting the sauce. Some tomato ketchup brands are sweeter than the others.
- If you like it more saucy, increase the water to 2 ½ or 3 and adjust the cornstarch slurry accordingly.
- To maintain the chicken's crispiness, I suggest adding it to the fried chicken to the red sauce right before serving. Otherwise, the coating may absorb the sauce and become soggy.
Nutrition Information
Show Details
Serving
1serving
Calories
514kcal
(26%)
Carbohydrates
41g
(14%)
Protein
30g
(60%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
121mg
(40%)
Sodium
2455mg
(102%)
Potassium
681mg
(19%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
421IU
(8%)
Vitamin C
28mg
(31%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 514kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 121mg | 40% |
| Sodium | 2455mg | 102% |
| Potassium | 681mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 28mg | 31% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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