Chicken Manchurian Recipe

Prepare and marinate

Pat the chicken pieces dry with paper towels. In a large bowl whisk the egg with 1 tsp salt, 1 tsp black pepper and 1 tsp ginger-garlic paste. Add the chicken pieces and toss to coat evenly.

Add 4 tbs cornstarch and 2 tbs all-purpose flour to the bowl. Mix thoroughly so each piece is coated in a slightly thick batter-like layer. If coating seems too dry, add 1 tsp water; it should cling to the chicken.

Set the coated chicken aside for 10 minutes while you heat oil. This brief rest helps the coating adhere.

Fry the chicken

Heat about 3–4 cm (about 500 ml) of oil in a heavy skillet or deep pan over medium-high heat until it reaches 175°C (350°F) or a small piece of coating sizzles and turns golden in ~30 seconds. Fry the chicken in batches (do not overcrowd) for 4–5 minutes per batch until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm. Alternatively, shallow-fry turning frequently until crisp and cooked through (6–8 minutes).

Prep vegetables and sauce mix

Slice onion into 1-inch wedges, chop capsicum into similar-sized pieces, mince garlic and ginger finely, slit green chilies, and separate the white and green parts of the spring onions. In a small bowl combine 120 ml water or stock with 1 tsp cornstarch and stir until smooth to make slurry. In another small bowl mix tomato ketchup, soy sauce, chili sauce, vinegar and sugar; set aside.

Heat 2 tbs vegetable oil in a large wide skillet or wok over medium-high heat until shimmering. Add the minced garlic, minced ginger and green chilies. Stir-fry for 20–30 seconds until fragrant but not browned.

Add the white parts of the spring onions, onion wedges and capsicum. Stir-fry for 1.5–2 minutes — vegetables should be slightly softened but still crisp to give good texture.

Pour in the prepared ketchup-soy-chili mixture and give it a quick stir. Let it cook for 20–30 seconds to warm through.

Add the cornstarch slurry (stir again before pouring) and the 120 ml water/stock if not already included. Stir continuously; the sauce will thicken within 30–60 seconds. Taste and adjust salt (add up to the listed 1 tsp salt) and black pepper (about 1/2 tsp) as needed.

Combine with chicken

Add the fried chicken pieces to the skillet and toss quickly to coat each piece evenly with the glossy Manchurian sauce. Cook together for 30–60 seconds so the chicken heats through and absorbs the flavors, but do not overcook to avoid sogginess.

Turn off the heat and sprinkle the sliced green parts of the spring onions and 1 tsp sesame seeds (if using) over the chicken. Toss lightly to combine.

Transfer to a serving plate and serve hot as an appetizer or with fried rice/noodles as part of a meal.