Here is a complete recipe for Manchurian Chicken, this dish features crispy chicken chunks coated in a savory, tangy, and spicy sauce. This recipe includes both the fried chicken and Manchurian sauce, providing a step-by-step guide to make the dish from scratch.
Manchurian Chicken Recipe
Introduction:
Manchurian Chicken is a crispy, flavorful dish that’s perfect as an appetizer or a main course. The chicken pieces are deep-fried until crispy and then tossed in a rich, flavorful sauce made with soy sauce, garlic, ginger, and green chilies. It’s a fusion of Chinese and Indian flavors that everyone loves!
Ingredients:
For the Chicken:
- 500g (1 lb) boneless chicken (cut into bite-sized cubes)
- 1/2 cup all-purpose flour (maida)
- 1/4 cup cornstarch (cornflour)
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (or white vinegar)
- 1 teaspoon ginger-garlic paste
- Salt to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili powder (optional, for extra spice)
- Water (as needed, to make a batter)
- Oil (for deep frying)
For the Manchurian Sauce:
- 2 tablespoons oil
- 1 medium onion (finely chopped)
- 1/2 cup bell peppers (chopped, optional)
- 3-4 cloves garlic (finely chopped)
- 1-inch piece ginger (finely chopped)
- 2-3 green chilies (finely chopped)
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce (or red chili paste)
- 1/2 tablespoon vinegar
- 1 teaspoon sugar (optional, to balance the flavor)
- 1/4 cup water (or chicken broth)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water, for thickening)
- Salt and pepper to taste
- 2-3 tablespoons spring onions (chopped, for garnish)
Instructions:
Step 1: Prepare the Chicken
- Marinate the Chicken: In a bowl, combine the chicken cubes, soy sauce, rice vinegar, ginger-garlic paste, salt, pepper, and red chili powder. Mix everything together well. Allow the chicken to marinate for 15-20 minutes.
- Make the Batter: In a separate bowl, add the all-purpose flour and cornstarch. Add the egg, salt, pepper, and a little water to make a smooth batter that coats the chicken pieces well. The batter should not be too thin or too thick; it should have a consistency that sticks to the chicken.
- Fry the Chicken: Heat oil in a deep frying pan or wok over medium heat. Dip the marinated chicken pieces into the batter and fry them in batches until golden brown and crispy, about 4-5 minutes per batch. Once fried, remove the chicken from the oil and drain on paper towels.
Step 2: Prepare the Manchurian Sauce
- Sauté Aromatics: In a large pan or wok, heat 2 tablespoons of oil over medium heat. Add chopped onions, bell peppers (optional), ginger, garlic, and green chilies. Sauté for 2-3 minutes until they turn soft and fragrant.
- Add Sauces and Seasoning: Stir in soy sauce, tomato ketchup, chili sauce, and vinegar. Add sugar if you prefer a slight sweetness to balance the spiciness. Mix well and let it cook for 2 minutes to blend the flavors.
- Add Water: Pour in the water or chicken broth and bring the sauce to a simmer. Allow it to cook for another 2-3 minutes to combine the flavors.
- Thicken the Sauce: Add the cornstarch-water slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) to the sauce. Stir continuously to avoid lumps. The sauce will thicken quickly. Cook for 1-2 minutes until the sauce reaches a desired consistency.
- Season: Taste and adjust the seasoning by adding salt or pepper if needed.
Step 3: Combine Chicken with Sauce
- Coat the Chicken: Once the sauce is thick and flavorful, add the fried chicken pieces to the pan. Toss the chicken in the sauce until all pieces are well-coated. Stir gently to avoid breaking the crispy chicken.
- Cook for 2-3 minutes: Let the chicken simmer in the sauce for another 2-3 minutes, allowing it to absorb the flavors. The chicken will remain crispy while having a nice, saucy coating.
Step 4: Garnish and Serve
- Garnish: Sprinkle chopped spring onions (green onions) on top for a fresh burst of flavor and color.
- Serve: Serve the Manchurian Chicken hot as an appetizer or with steamed rice or noodles for a complete meal.
Serving Suggestions:
- Manchurian Chicken can be served with fried rice, steamed rice, or noodles as a main dish.
- It pairs perfectly with a cool, tangy cucumber salad or fried spring rolls.
- For a spicier version, add extra green chilies or chili sauce to the sauce mixture.
Tips:
- Crispiness: For extra crispy chicken, double fry the chicken pieces. Fry them once, drain, and then fry them again for 1-2 minutes to make them super crunchy.
- Vegetarian Option: You can make this dish vegetarian by substituting the chicken with paneer (Indian cottage cheese) or tofu.
- Less Oil: If you prefer a healthier version, you can air fry the chicken or bake it in the oven for a lighter take on this dish.