Ingredients with Measurements:
- 500g boneless chicken, cut into bite-sized pieces
- 1/2 cup cornflour
- 1/4 cup all-purpose flour
- 1 egg
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
For the Sauce:
- 2 tbsp oil
- 1 onion, chopped
- 1 capsicum, chopped
- 2 green chilies, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp soy sauce
- 1 tbsp chili sauce
- 1 tbsp tomato ketchup
- 1/2 tsp black pepper
- Salt to taste
- 1/2 cup water
- 1 tbsp cornflour mixed with 2 tbsp water
Special Equipment Needed:
- Wok or deep frying pan
- Mixing bowls
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, combine cornflour, all-purpose flour, egg, ginger paste, garlic paste, red chili powder, and salt. Mix well to form a smooth batter.
2. Dip the chicken pieces into the batter, making sure they are well coated.
3. Heat oil in a wok or deep frying pan over medium-high heat. Once the oil is hot, add the chicken pieces in batches and fry until golden brown and crispy. Remove from the oil and drain on a paper towel.
4. In another pan, heat 2 tbsp oil over medium heat. Add chopped onions, capsicum, and green chilies. Saute for 2-3 minutes until the onions are translucent.
5. Add ginger paste and garlic paste. Saute for another minute.
6. Add soy sauce, chili sauce, tomato ketchup, black pepper, and salt. Mix well.
7. Add 1/2 cup water and bring the sauce to a boil.
8. Add the cornflour-water mixture and stir until the sauce thickens.
9. Add the fried chicken pieces to the sauce and toss until they are well coated.
10. Garnish with chopped spring onions and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 180°C/350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 16g
- Carbohydrates: 30g
- Protein: 28g
Substitutions for ingredients:
- Cornflour can be substituted with rice flour or potato starch.
- All-purpose flour can be substituted with cornmeal or chickpea flour.
- Red chili powder can be substituted with cayenne pepper or paprika.
- Soy sauce can be substituted with tamari or coconut aminos.
- Chili sauce can be substituted with sriracha or hot sauce.
- Tomato ketchup can be substituted with tomato paste or barbecue sauce.
Variations:
- This recipe can be made with shrimp, fish, or tofu instead of chicken.
- For a vegetarian version, replace the chicken with cauliflower florets.
Tips and Tricks:
- Make sure the oil is hot enough before adding the chicken to ensure a crispy texture.
- If the sauce is too thick, add more water to thin it out.
- For a spicier version, add more red chili powder or green chilies.
Storage Instructions:
- Store leftover chicken manchurian in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the chicken manchurian in a pan over medium heat until heated through.
Presentation Ideas:
- Serve the chicken manchurian in a bowl garnished with chopped spring onions.
Garnishes:
- Chopped spring onions
Pairings:
- Serve with steamed rice or noodles.
Suggested Side Dishes:
- Stir-fried vegetables
- Fried rice
- Vegetable spring rolls
Troubleshooting Advice:
- If the batter is too thick, add a little water to thin it out.
- If the chicken is not crispy enough, increase the frying time or temperature.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
Food History:
- Chicken Manchurian is a popular Indo-Chinese dish that originated in Kolkata, India in the 1970s.
Flavor Profiles:
- Spicy, tangy, and savory.
Serving Suggestions:
- Serve hot as an appetizer or main dish.
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Region: Indian