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Authentic Chicken Manchurian
Daniel Hayes

Authentic Chicken Manchurian

Crispy fried chicken cubes tossed in a glossy, spicy, and tangy Manchurian sauce. This version is 100% alcohol-free and tastes better than takeout!
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Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Servings: 3 portions
Course: Appetizer, Main Course
Cuisine: Indo-Chinese
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g Boneless Chicken, cut into bite-sized cubes
  • 1 large Egg
  • 3 tbsp Cornstarch (divided)
  • 2 tbsp All-Purpose Flour
  • 1 tbsp Ginger-Garlic Paste
  • 2 tbsp Soy Sauce (divided)
  • 1 tbsp White Vinegar
  • 2 tbsp Red Chili Sauce
  • 1 tbsp Tomato Ketchup
  • 1 cup Vegetable Stock or Water
  • 1/2 cup Spring Onions, chopped
  • 1 tbsp Garlic, finely minced
  • 1 tsp Black Pepper Powder

Equipment

  • Wok A carbon steel wok is best for 'wok hei' flavor.
  • Deep Fryer or Large Skillet For frying the chicken pieces.
  • Mixing Bowls

Method
 

  1. In a bowl, marinate chicken with egg, 2 tbsp cornstarch, flour, ginger-garlic paste, 1 tbsp soy sauce, and black pepper. Mix well to coat.
  2. Deep fry or shallow fry the chicken pieces until they are golden brown and crispy. Drain on paper towels and set aside.
  3. Heat 1 tbsp oil in a wok. Sauté minced garlic, ginger, and green chilies for 30 seconds. Add the white parts of the spring onions.
  4. Add remaining soy sauce, chili sauce, ketchup, vinegar, and vegetable stock. Bring to a simmer.
  5. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Slowly pour into the sauce, stirring constantly until thickened and glossy.
  6. Add the fried chicken to the wok. Toss quickly to coat every piece. Garnish with green spring onion tops and serve immediately.

Notes

To ensure the chicken stays crispy, toss it in the sauce just before serving. For the best flavor without alcohol, use a high-quality vegetable or chicken stock as the sauce base.