Chicken pieces & corn flour deep fried with a tomato chili sauce

CHICKEN MANCHURIAN

SZECHUAN FRIED RICE

balls made of carrots, beans, cauliflower & corn flour deep fried with a light chili sauce

VEGETABLE MANCHURIAN

Chicken pieces cooked with house special recipe, fried with chillies & onions

SPECIAL CHICKEN CHILI MASALA

In a bowl, mix diced chicken, corn flour, all-purpose flour, egg, salt, and pepper until well-coated. Let it marinate for 15-20 minutes.

Prepare Chicken

Heat oil in a deep pan over medium heat. Once hot, carefully drop in the marinated chicken pieces and fry until golden brown. Remove and drain on paper towels.

Fry Chicken

In a separate pan, heat 1 tablespoon of oil. Add minced garlic and ginger, sauté until fragrant. Stir in tomato ketchup, chili sauce, soy sauce, and water. Bring to a simmer.

Make Sauce

Add the fried chicken pieces into the sauce and mix well. If you want a thicker sauce, mix cornstarch with a little water and add it to the pan. Cook for an additional 2-3 minutes.

Combine

Garnish with chopped spring onions and serve hot with rice or noodles.

Garnish and Serve

Chicken breast, diced

Corn flour

All-purpose flour

Salt

Pepper

Oil (for frying)

Tomato ketchup

Chili sauce

Garlic, minced

Ginger, minced

Soy sauce

Spring onions, chopped

Water

Cornstarch (optional for thickening)

Gather all ingredients and chop the vegetables as needed.

Prepare the Ingredients

In a large pan or wok, heat the vegetable oil over medium-high heat.

Heat the Oil

Add minced garlic and chopped onion to the pan. Sauté until the onion becomes translucent.

Sauté Aromatics

Stir in the diced bell pepper, carrot, and green peas. Cook for about 3-4 minutes until the vegetables are tender.

Add Vegetables

Add the cooked rice to the pan along with the Schezwan sauce and soy sauce. Stir well to combine all ingredients.

Add Rice and Sauces

Season with salt and black pepper to taste. Stir-fry for an additional 5 minutes until everything is heated through.

Season and Stir-Fry

Remove from heat, garnish with chopped spring onions, and serve hot.

Cooked rice

Schezwan sauce

Vegetable oil

Onion, chopped

Bell pepper, diced

Carrot, diced

Green peas

Black pepper

In a large bowl, combine the grated carrots, chopped beans, and chopped cauliflower. Add corn flour, all-purpose flour, ginger-garlic paste, chopped green chilies, and salt. Mix well until all ingredients are well combined.

Making the Vegetable Mixture

Take small portions of the mixture and roll them into small balls, about the size of a golf ball. Ensure they are compact to prevent breaking during frying.

Forming the Balls

Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the balls into the oil in batches. Fry until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Frying

Serve hot with a light chili sauce or your favorite dipping sauce.

Serving

Carrots, grated

Beans, finely chopped

Cauliflower, finely chopped

Ginger-garlic paste

Green chilies, finely chopped

In a large skillet or pot, heat the cooking oil over medium heat. Add the chopped onions and sauté until they are golden brown.

Prepare the Base

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add Aromatics

Add the chicken pieces to the skillet. Cook until they are no longer pink, about 5-7 minutes.

Incorporate Chicken

Add the turmeric powder, red chili powder, coriander powder, and salt. Stir well to coat the chicken with the spices.

Spice it Up

Pour in the tomato puree and stir. Let it simmer for about 10 minutes on low heat until the chicken is cooked through and the sauce thickens.

Add Tomato Puree

Add the slit green chilies and garam masala to the pot. Cook for an additional 3-5 minutes.

Chicken Manchurian

Szechuan Fried Rice

Vegetable Manchurian

Special Chicken Chili Masala