Try this Easy Chicken Manchurian recipe, or contribute your own.
- 1 teaspoon salt
- 2 tablespoons ketchup
- for the sauce:
- 1/2 teaspoon black pepper
- 1 teaspoon black pepper
- 1 egg, lightly beaten
- 1 1/2 teaspoons sugar
- 1/2 tablespoon soy sauce
- 1 cup water or chicken stock
- 1 teaspoon salt (adjust to taste)
- marination:
- 500 gm boneless chicken (chopped in cubes)
- 2 tablespoons cornflour
- 1/2 teaspoon red chili flakes (optional)
- 2 teaspoons soya sauce
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 3-4 tablespoons oil
- 1/2 green capsicum (cubed)
- 1 small onion (cubed)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 teaspoons tomato puree
- 1 teaspoon corn flour mixed with water to form a thick liquid
- 1 green chilli chopped
- Carbohydrate 10.7362319778156 g
- Cholesterol 0 mg
- Fat 0.112276851006799 g
- Fiber 0.694695607017735 g
- Protein 1.15667244670255 g
- Saturated Fat 0.0169730094396585 g
- Serving Size 1 1 serving (240g)
- Sodium 1686.18459073505 mg
- Sugar 10.0415363707979 g
- Trans Fat 0.0418329295733121 g
- Calories 46 calories
Step-by-step
- Combine chicken, cornflour, egg, salt, black pepper, red chili flakes, soy sauce and ginger & garlic paste. Let marinate for 15 minutes.
- Shallow fry the chicken until golden brown, about 3-4 minutes. Do not overcook the chicken.
- In a wok (or a pot) heat oil and add the ginger & garlic paste until light golden.
- Add the onion and green capsicum and saute lightly.
- Add the ketchup, tomato puree, salt, sugar and cook for 3-4 minutes.
- Add the water or chicken stock and let it come to a simmer (See notes).
- Add the cornflour to water and mix. Add this to the sauce, and keep stirring until it becomes thick.
- Add the fried chicken, black pepper and soy sauce.
- Let gently simmer on low heat for another 3-4 minutes.
- Serve with white rice or egg fried rice.
Using water instead of chicken stock drastically flattens the savory depth of this dish, stripping away the gelatin that helps bind the final pan sauce. Professional Indo-Chinese cooking relies on precise technique and specific equipment to achieve its characteristic textures. ### Wok Management And Heat Control High heat is mandatory for proper surface searing without boiling the meat. Carbon steel woks distribute thermal energy rapidly when preheated for 90 seconds before adding oil. Standard non-stick skillets fail here because they cannot sustain the necessary BTU output without degrading the coating. ### Protein Coating Mechanics Cornflour creates a moisture barrier that protects the interior structure of the poultry cubes during frying. Shallow frying requires maintaining oil temperature at 190 degrees Celsius so the batter crisps immediately rather than absorbing grease. Overcrowding the pan drops oil temperature, resulting in a soggy, pale crust. ### Judging Visual Doneness Visual indicators replace thermal probes entirely during rapid wok cooking. Golden-brown edges on the cornflour coating signal that the protein is cooked through after precisely 4 minutes of total pan time. Sauce consistency reaches completion when the liquid coats the back of a spoon and leaves a clear path when divided with a finger.
