CHICKEN MANCHURIAN

Chicken Manchurian is a very popular Indo-Chinese dish. Crispy fried chicken pieces are tossed in a sweet and savoury sauce and served alongside fried rice or noodles.

Chicken Manchurian is widely famous in Indian and Pakistani restaurants. The sweet tomato ketchup and soy sauce based sauce makes it a firm favourite with kids and adults alike. The best thing about this Chicken Manchurian is it's not overly sweet, it has the right amount of saltiness from the soy sauce and the tanginess from vinegar to balance the dish out.

How To Make Chicken Manchurian

• MARINATE. 

                       Add all the marination ingredients to the chicken. See the recipe card at the end. Leave for 30 mins.

• DEEP-FRY.

                Fry the chicken in oil on medium heat till they are cooked and crispy. You can pan-fry the chicken if you don't like deep-frying. See the heading below.

• MAKE SAUCE. 

                       Combine all the sauce ingredients in the recipe card. Chinese dishes are very quick so it's always handy to be prepped beforehand. You can add the broth (water + stock cube) to the prepped sauce or add it to the pan later. It's the same thing.

• START GRAVY. 

                       Toast the garlic. Then fry the bell pepper for 2 mins. The bell pepper will continue to cook in the sauce later so it's better to leave it under-cooked or it will get mushy later. Pour the sauce and the broth (if you didn't add to the sauce earlier). Bring to a boil and gradually add the cornflour slurry till the sauce starts to thicken. Never add the slurry all at once.

• COMBINE EVERYTHING. 

                                       Add the spring onion and chicken and toss.

• SERVE & ENJOY. 

                           Put Chicken Manchurian in your dish, top with spring onion and sesame seeds.

SOME MOSTLY ASK QUESTIONS:

Can You Skip Frying The Chicken

If you don't want to load up on calories you can totally skip the deep-frying. 

In that case, don't add the egg to the marination. 

Add only 2 tablespoon of the cornflour and pan fry the chicken in 2-3 tablespoon on high heat. 

Remove on a plate and continue making the sauce.

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