Indian
Chicken Manchurian (Dry)
$4
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
420Calories
28gProtein
20gFat
30gCarbs
8gSugar
2gFiber
980mgSodium
95mgChol
4gSat Fat
420mgPotassium
40mgCalcium
2mgIron
0.3mcgVitamin B12
35mgVitamin C
Goes well with
Kingfisher Premium Lager
local
Masala Chai
international
dairy-free
nut-free
Instructions
1
Marinate bite-sized chicken pieces with ginger-garlic paste, soy sauce, black pepper and salt for 15-20 minutes.
2
Coat marinated chicken in a batter of cornflour, flour and egg.
3
Deep fry chicken pieces in hot oil until golden and crispy; drain and set aside.
4
In a separate pan, quickly fry julienned ginger and carrot until crisp; set aside for garnish.
5
In a hot wok, add a little oil and stir-fry minced garlic, ginger and green chilies until fragrant.
6
Add sliced bell peppers and spring onion whites, stir-fry on high heat for 1-2 minutes.
7
Add soy sauce, dark soy sauce, red chili sauce, tomato ketchup, vinegar and sugar; mix well.
8
Add cornflour slurry to thicken the sauce slightly, keeping it a dry glaze rather than runny.
9
Toss in the fried chicken pieces and coat evenly with the sauce until well glazed.
10
Garnish with spring onion greens and the crispy fried ginger-carrot julienne before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250 g250 g boneless chicken thigh
- 2 tbsp2 tbsp cornflour (cornstarch)
- 1 tbsp1 tbsp all-purpose flour
- 11 large egg
- 1/2 tbsp1/2 tbsp ginger-garlic paste
- 1 tbsp1 tbsp soy sauce
- 1/4 tsp1/4 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 250 ml250 ml oil for frying
- 1 tbsp1 tbsp garlic, minced
- 1 tbsp1 tbsp fresh ginger, julienned
- 2 pieces2 pieces green chilies, sliced
- 1/2 cup1/2 cup bell pepper, sliced
- 1/4 cup1/4 cup carrot, julienned (for garnish)
- 1/4 cup1/4 cup spring onion, sliced
- 1 tbsp1 tbsp soy sauce (for sauce)
- 1/2 tbsp1/2 tbsp dark soy sauce
- 1 tbsp1 tbsp red chili sauce
- 1 tbsp1 tbsp tomato ketchup
- 1/2 tsp1/2 tsp vinegar
- 1/2 tsp1/2 tsp sugar
- 1/2 tbsp1/2 tbsp cornflour + 2 tbsp water cornflour slurry
- 1 tbsp1 tbsp oil (for stir-fry)
