Chicken Manchurian (the One with the Sauces)

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A restaurant-style Indo-Chinese dish Chicken Manchurian made easily with store-bought sauces. (Red Chilli, Green Chilli and Soy Sauces). Yes, this is the ‘One with the Sauces’. My hangover from the ‘Friends’ reunion.

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Prep time:30 min Cook time 30 min Serves 6

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients

Method:

• 1. Add the chicken chunks(600gms), into a large bowl. Add the crushed garlic(4Tbsp), plain flour(6Tbsp), cornstarch(6Tbsp), black pepper(1tsp), salt(1tsp) and eggs(2Nos).
  2. Add just a dash of water and mix everything well, so that there are no lumps of dry flour. Set this aside briefly, while you prep all the remaining ingredients.
  3. Heat oil in a small wok suitable to fry the chicken in 2 or 3 batches.  Fry each batch till light golden (See notes) and leave to drain.
  4. Take six Tbsp of the oil from frying the chicken and transfer it to a nonstick pan or wok and bring to heat.
  5. Fry the minced garlic(6Tbsp), briefly without going dark in colour. Be careful at this step!
  6. Quickly add the dried red chilli paste(1-2Tbsp), first and stir on moderate heat, till a deep red colour is achieved and the oil separates.
  7. Next, add (2Tbsp) of the green chilli sauce along with the stock cube. Stir, till the cube is mashed into the sauce.
  8. Add the chopped onion, green chilli, capsicum and spring onion bulbs, and stir briefly till just slightly softened.
  9. Now, add 3-4 cups water and add the remaining (2Tbsp) of the green chilli sauce, red chilli sauce(2Tbsp) and dark soy sauce(1Tbsp).
  10. Bring to a boil. Add vinegar(1tsp) and sugar(1tsp) . Add the fried chicken pieces now.
  11. Stir in the slurry and allow to thicken the sauce a bit.
  12. Garnish with spring onion greens and coriander leaves and serve hot.

Chicken Manchurian (the One with the Sauces)

Notes:

• When frying the chicken it is really important that you don’t fry too long. ♦ Add the batter-coated pieces one by one into the hot oil, to prevent them from clumping together while frying, and ruining the crust when you try to separate them. ♦ Add the chicken in small batches, without overcrowding to get the perfect crust.♦Once the chicken is added to the hot oil, adjust the heat to a medium sizzle and do not stir for 1 minute. Then with metal tongs gently flip/separate the pieces. ♦Fry till a light golden colour is achieved with a bouncy texture and slightly crispy exterior. Remember the pieces will cook once more in the sauce.♦Do not over-fry the chicken, or they will lose that ‘tender and succulent’ bite in the Manchurian gravy.
• Red chilli paste is made from grinding mild dried red chillies that have been boiled in water and left to rehydrate for some time before they are ground to a paste. It can be purchased at Asian supermarket aisles. Here’s how to make it at home. Red Chilli paste.
• Do note that the spiciness level of red chilli paste will vary according to the variety of dried red chillies used, so use to your own discretion.

Key Ingredients: Chicken, Garlic, Onion, Green Chilli, Capsicum, Spring Onion, Coriander, (sauces-green chilli, red chilli, dark soy), Dried chilli paste, vinegar, stock cube, sugar, cornflour, flour, oil, salt , pepper.

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Chicken Manchurian (the One with the Sauces)

Author: Shana Shameer