AuthorFatimaIndulge in the flavors of Chicken Manchurian, a popular Indo-Chinese dish that combines succulent chicken with a sweet and savory sauce. This recipe brings together the best of both culinary worlds, creating a taste sensation that's perfect for any occasion. With crispy fried chicken tossed in a tangy sauce, Chicken Manchurian is a delightful fusion that's sure to impress. Serve it with fried rice or noodles for a complete meal that's both satisfying and delicious.
In a bowl, mix the all-purpose flour, cornstarch, egg, salt, and pepper to form a thick batter.
Dip the chicken pieces into the batter, ensuring they are well coated.
Heat oil in a pan and deep fry the chicken pieces until golden brown. Drain on paper towels.
In a small bowl, combine the soy sauce, chili sauce, ketchup, vinegar, sugar, and chicken broth. Set aside.
Heat the vegetable oil in a pan over medium heat. Add the garlic, onion, bell pepper, and green chilies, sautéing until fragrant.
Pour in the sauce mixture and bring to a simmer.
Stir in the cornstarch-water mixture and cook until the sauce thickens.
Add the fried chicken pieces and toss to coat evenly.
Garnish with chopped spring onions and sesame seeds.
Notes and Pro Tips:
- For a spicier kick, you can increase the amount of chili sauce or add some red chili flakes.
- If you prefer a thicker sauce, adjust the cornstarch-water mixture to your liking.
- Be careful not to overcook the chicken; it should be crispy on the outside and juicy on the inside.
- Serve hot with fried rice or noodles for a complete meal.
- For a vegetarian version, you can substitute the chicken with paneer or tofu.
Enjoy your homemade Chicken Manchurian, a delightful dance of flavors that's sure to impress!
Please note that the calories and nutrition facts are approximate and can vary based on the specific brands of ingredients used.
Ingredients
Directions
In a bowl, mix the all-purpose flour, cornstarch, egg, salt, and pepper to form a thick batter.
Dip the chicken pieces into the batter, ensuring they are well coated.
Heat oil in a pan and deep fry the chicken pieces until golden brown. Drain on paper towels.
In a small bowl, combine the soy sauce, chili sauce, ketchup, vinegar, sugar, and chicken broth. Set aside.
Heat the vegetable oil in a pan over medium heat. Add the garlic, onion, bell pepper, and green chilies, sautéing until fragrant.
Pour in the sauce mixture and bring to a simmer.
Stir in the cornstarch-water mixture and cook until the sauce thickens.
Add the fried chicken pieces and toss to coat evenly.
Garnish with chopped spring onions and sesame seeds.