5 from 3 votes
Manchurian Chicken
Manchurian chicken is a very popular Indian-Chinese dish. Crispy and juicy chicken mixed with a spicy Manchurian sauce!
Prep Time
15 mins
Cook Time
25 mins
Servings:
6
Calories:
233 kcal
Course:
Side Dish, Main Course, Appetizer
Cuisine:
Chinese, Indian
Ingredients
Chicken
- 1 lb ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger or groud ginger
- 1 teaspoon dark soy sauce
- ½ cup all-purpose flour
- ½ cup panko bread crumbs
- 1 tablespoon cornstarch
- 1 large egg whisked
- ½ teaspoon salt
- Pinch red pepper flakes
- ¼ cup green onions diced
Manchurian Sauce
- 1 tablespoon canola oil
- 3 garlic cloves
- 1 ginger roughly chopped
- 1 red bell pepper roughly chopped
- 1 tablespoon red chili paste
- ½ white onion roughly chopped
- 2 talks green onion roughly chopped
- ¼ cup dark soy sauce
- 3 tablespoon tomato paste
- 1 tablespoon rice wine
- 1 cup vegetable stock
- 1 tablespoon cornstarch + 2 tablespoon water whisked
- 1 teaspoon black pepper fresh cracked
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 400 degrees.
- Lightly spray a baking sheet with non-stick cooking spray. You may also use parchment paper or foil.
- Place ground chicken in a large mixing bowl.
- Add garlic powder, ginger powder, dark soy sauce, all purpose flour, panko bread crumbs, cornstarch, egg, salt, red pepper flakes and green onions.
- Mix until blended.
- Use an ice cream scoop to scoop uniform-sized balls of the chicken. If you do not have one, use a spoon and roll between your hands to form golfball sized pieces.
- Place completed chicken balls onto the baking sheet as you work.
- Place the baking sheet into the oven on the center rack and bake for 25 minutes. Stop to turn the chicken ½ way through cooking time.
- Meanwhile, prepare the manchurian sauce. Combine garlic cloves and green onion.
- Add white onion, ginger, bell pepper, red chili paste, and canola oil in a food processor or blender and purée.
- Once broken down into small pieces, pour in the soy sauce, tomato paste, rice wine, vegetable stock, and pepper. Puree for 45-60 seconds.
- Next, pour into a sauce pan and whisk. Place over medium heat until the sauce starts to simmer, then lower the heat. Simmer for 15 minutes.
- After 15 minutes, stir in the cornstarch slurry. Let thicken for 5 minutes then turn off the heat.
- Toss chicken in the sauce.
- Garnish with green onions.
- Serve with rice, noodles or salad!
- Enjoy every bite!
Cup of Yum
Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
19g
(6%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
96mg
(32%)
Sodium
511mg
(21%)
Potassium
608mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
953IU
(19%)
Vitamin C
30mg
(33%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 233
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 96mg | 32% |
| Sodium | 511mg | 21% |
| Potassium | 608mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 953IU | 19% |
| Vitamin C | 30mg | 33% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.