1. Recipes

How to Make Chicken Manchurian - A Step-by-Step Guide

Chicken Manchurian is a popular Indo-Chinese dish that is loved by people of all ages. This dish combines the tender juiciness of chicken with a flavorful and tangy sauce, making it a favorite on restaurant menus and in home kitchens.

Originating from the Chinese community in Kolkata, India, Chicken Manchurian has become a staple in Indian and Pakistani cuisine. It is a perfect blend of Chinese cooking techniques and Indian spices, resulting in a dish that is sure to tantalize your ta...

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Ingredients

  • 1 egg, beaten
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ tablespoons corn flour
  • 1 pinch salt and ground black pepper to taste
  • 1 pound chicken, cut into cubes
  • vegetable oil for frying
  • 2 tablespoons vegetable oil
  • 2 tablespoons crushed fresh ginger root
  • 2 tablespoons crushed garlic
  • ½ cup chopped fresh cilantro
  • 2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste
  • 1 cup chicken stock
  • 2 tablespoons soy sauce
  • ¼ teaspoon white sugar
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon monosodium glutamate (such as Ajinomoto®) (Optional)
  • ½ green bell pepper, cut into 1-inch pieces
  • ½ cup water
  • 2 tablespoons corn flour

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
  • Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
  • Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
  • Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
  • Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.

    • Nutrition

    327 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 116mg
    • Sodium: 737mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 29g
    • Vitamin C: 16mg
    • Calcium: 38mg
    • Iron: 2mg
    • Potassium: 351mg

    Categories

    Appetizer recipes
    Main recipes
    Chinese recipes
    Chicken recipes
    Spicy recipes