Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 1/2 cup cornflour
- 1/4 cup all-purpose flour
- 1 egg
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp soy sauce
- 1 tsp vinegar
- Salt to taste
- Oil for frying
- 1 tbsp oil
- 1 onion, chopped
- 1 capsicum, chopped
- 2 green chilies, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp soy sauce
- 1 tsp vinegar
- 1 tsp sugar
- Salt to taste
- Spring onions, chopped for garnish
Special Equipment Needed:
- Wok or deep frying pan
- Mixing bowls
Step-by-Step Instructions:
1. In a mixing bowl, combine cornflour, all-purpose flour, egg, ginger paste, garlic paste, red chili powder, soy sauce, vinegar, and salt to make a batter.
2. Add the chicken pieces to the batter and mix well.
3. Heat oil in a wok or deep frying pan over medium heat.
4. Once the oil is hot, add the chicken pieces and fry until golden brown and crispy. Remove from oil and set aside.
5. In another pan, heat 1 tbsp oil over medium heat.
6. Add chopped onion, capsicum, and green chilies and sauté for 2-3 minutes.
7. Add ginger paste, garlic paste, red chili powder, soy sauce, vinegar, sugar, and salt. Mix well.
8. Add the fried chicken pieces to the pan and toss well to coat with the sauce.
9. Garnish with chopped spring onions.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Cornflour can be substituted with rice flour or potato starch.
- All-purpose flour can be substituted with cornmeal or chickpea flour.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vinegar can be substituted with lemon juice or rice vinegar.
Variations:
- Vegetarian Dry Manchurian can be made by substituting chicken with cauliflower or mushrooms.
- Spicy Dry Manchurian can be made by adding more red chili powder or green chilies.
- Sweet and Sour Dry Manchurian can be made by adding more sugar and vinegar.
Tips and Tricks:
- Make sure the oil is hot before adding the chicken pieces to fry.
- Do not overcrowd the pan while frying the chicken.
- Use a slotted spoon to remove the fried chicken pieces from the oil.
- Add a little water to the sauce if it becomes too thick.
- Adjust the seasoning according to taste.
Storage Instructions:
Store the leftover Dry Chicken Manchurian in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Dry Chicken Manchurian in a microwave or on a stovetop until heated through.
Presentation Ideas:
Serve the Dry Chicken Manchurian in a bowl or on a plate, garnished with chopped spring onions.
Garnishes:
Chopped spring onions
Pairings:
- Fried rice
- Noodles
- Steamed vegetables
Suggested Side Dishes:
- Vegetable Manchurian
- Gobi Manchurian
- Hakka Noodles
Troubleshooting Advice:
- If the batter is too thick, add a little water to make it thinner.
- If the chicken is not crispy, increase the heat while frying or add a little more cornflour to the batter.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Wash your hands and utensils thoroughly before and after handling raw chicken.
Food History:
Dry Chicken Manchurian is a popular Indo-Chinese dish that originated in the Indian subcontinent. It is a fusion of Chinese and Indian flavors and is loved by people all over the world.
Flavor Profiles:
Savory, spicy, tangy
Serving Suggestions:
Serve the Dry Chicken Manchurian as an appetizer or as a main course with rice or noodles.
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Region: Indian