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Chicken Manchurian Recipe

Name: The Indian Deck Aldine Bar & Bistros Chicken Manchurian Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs (or breasts), cut into 1-inch pieces; 1 each egg; 1 tbs cornstarch; 2 tbs all-purpose flour; 1 tsp ginger-garlic paste; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 cup oil for deep-frying; 1 tbs vegetable oil; 1 tsp unsalted butter (optional, for sheen); 4 cloves garlic, minced; 1 tbs fresh ginger, julienned or finely minced; 1 each green chilies (or serrano), sliced lengthwise (optional); 2 tbsp white parts of green onions (scallions), thinly sliced; 1 cup red bell pepper, cut into 1/2-inch pieces; 3 tbsp spring onions / green onions, green parts, chopped; 3 tbs tomato ketchup; 2 tbs soy sauce (light); 1 tsp dark soy sauce (optional, for color); 1 tbs chili sauce (Sriracha or Asian chili garlic sauce); 1 tsp rice vinegar (or white vinegar); 1 tsp brown sugar (or white sugar); 1 cup chicken stock or water; 1 tbs cornstarch slurry (cornstarch mixed with cold water); 0.5 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tsp sesame seeds (optional); 2 tbsp remaining green parts of scallions, thinly sliced; 4 servings steamed rice or noodles

Inspired by The Indian Deck Aldine Bar & Bistro

Time45m

Serves4

Make Chicken Manchurian Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

1 lb boneless skinless chicken thighs (or breasts), cut into 1-inch pieces

1 each Egg

1 tbs Cornstarch

2 tbs 00 bread flour

1 tsp ginger-garlic paste

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 cup oil for deep-frying

Sauce

1 tbs Tuscany sunflower oil

1 tsp unsalted butter (optional, for sheen)

4 cloves Garlic, minced

1 tbs fresh ginger, julienned or finely minced

1 each green chilies (or serrano), sliced lengthwise (optional)

2 tbsp white parts of green onions (scallions), thinly sliced

1 cup red bell pepper, cut into 1/2-inch pieces

3 tbsp spring onions / green onions, green parts, chopped

3 tbs tomato ketchup

2 tbs soy sauce (light)

1 tsp dark soy sauce (optional, for color)

1 tbs chili sauce (Sriracha or Asian chili garlic sauce)

1 tsp rice vinegar (or white vinegar)

1 tsp brown sugar (or white sugar)

1 cup chicken stock or water

1 tbs cornstarch slurry (cornstarch mixed with cold water)

1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Garnish & Serve

1 tsp Sesame seeds (optional)

2 tbsp remaining green parts of scallions, thinly sliced

4 servings steamed rice or noodles

Method

Marinade & Frying

Marinate the chicken

In a medium bowl combine the chicken pieces, egg, 1 tablespoon cornstarch, 2 tablespoons all-purpose flour, 1 teaspoon ginger-garlic paste, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Mix until pieces are evenly coated and let rest for 10–15 minutes to allow the coating to adhere.

Heat oil

Pour about 1 cup oil into a heavy skillet or wok (or use a deep fryer) and heat over medium-high until it reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30 seconds. Maintain careful control to avoid smoking.

Fry the chicken

Working in batches to avoid crowding, fry the marinated chicken pieces 4–6 minutes per batch until golden-brown and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon and drain on a wire rack or paper towels. Optionally keep warm on a baking sheet in a 200°F (95°C) oven while you prepare the sauce.

Sauce & Assembly

Prepare sauce ingredients

In a small bowl mix 1 cup chicken stock (or water) with 1 tablespoon cornstarch to form a smooth slurry; set aside. Combine ketchup, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon chili sauce, 1 teaspoon rice vinegar and 1 teaspoon brown sugar in a separate small bowl so they are ready to add.

Sauté aromatics and vegetables

Wipe out the frying pan or use a clean wide skillet or wok. Heat 1 tablespoon vegetable oil over medium-high heat. Add 1 tablespoon minced garlic, 1 tablespoon finely minced or julienned ginger and the sliced green chili (if using). Stir-fry 30–45 seconds until fragrant but not browned. Add the white parts of scallions and 1 cup diced red bell pepper; stir-fry 1–2 minutes until peppers are slightly softened but still crisp.

Build the sauce

Pour the prepared sauce mixture (ketchup/soy/chili/vinegar/sugar) into the pan and stir for 15–20 seconds. Then add the chicken stock + cornstarch slurry while stirring continuously. Bring to a gentle simmer; the sauce will quickly thicken. Taste and adjust seasoning with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper as needed.

Finish and coat chicken

Add the fried chicken pieces to the sauce and toss quickly to coat evenly, cooking 1–2 minutes so the chicken re-heats and the sauce clings. Stir in 1 teaspoon butter (optional) for gloss and 2–3 tablespoons chopped green parts of scallions. Remove from heat.

Serve

Transfer Chicken Manchurian to a serving platter. Sprinkle with 1 teaspoon sesame seeds (optional) and the remaining sliced green onions. Serve immediately with steamed rice or fried noodles.