Chicken Manchurian
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt - 1 tsp
- tomato ketchup - 2 tbsp
- vinegar - 1 tsp
- oil - i used sunflower oil
- cornflour - 2 tbsp
- chicken - 350 gms cut into medium size cubes measured after cleaning (i used boneless chicken)
- egg whites - 2
- plain flour (maida) - 2 tbsp
- pepper powder - 1 tsp
- soya sauce - 1.5 tsp
- red chilli sauce - 1.5 tsp
- crushed ginger and garlic - 2 tbsp each
- green chilli - 1-2 chopped
- chicken stock/water - 2.5 cups
- water - 1.5 cups
- soya sauce - 2-2.5 tbsp
- red chilli sauce - 1.5 tbsp
- pepper powder - 1 tsp
- sugar - 1/2 tsp
- salt - 1/4 - 1/2 tsp
- cornflour - 1.5 tbsp
- spring onion - 2-3 stalks chopped (white and greens separate)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Combine all the ingredients of the batter. Dip the chicken pieces in egg batter. Heat oil for deep frying in a pan (refer notes). Once the oil is hot, reduce heat. Add chicken pieces to the oil and increase the heat to low-medium. Fry the chicken pieces till they turn light golden colour. Make sure you dont fry it too long, otherwise the chicken will harden. Keep it aside.In a wok, heat oil. Lightly fry the crushed ginger and garlic. Add green chillies and white of spring onions. Stir for a few seconds. Add chicken stock/water. Add all the other ingredients of the sauce except cornflour. Cook for 2-3 minutes.Add 3 tbsp water to cornflour and make a thick paste. Add cornflour paste to the sauce and give one boil. Add fried chicken pieces and cook for 2-3 mins, till sauce turns slightly thick. Serve hot garnished with spring onion greens.
