Ingredients with Measurements:
- 500g boneless chicken, cut into bite-sized pieces
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 egg
- 4 tbsp cornflour
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red chili powder
- 1/4 cup vegetable oil
- 1/4 cup chopped garlic
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped spring onion
- 1/4 cup soy sauce
- 1/4 cup tomato ketchup
- 1/4 cup chicken stock
- 1 tsp sugar
- Salt to taste
Special Equipment Needed:
- Wok or large frying pan
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine the chicken, ginger paste, garlic paste, egg, cornflour, all-purpose flour, salt, black pepper, and red chili powder. Mix well until the chicken is coated evenly.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the chicken pieces and fry until golden brown and crispy. Remove the chicken from the wok and set aside.
3. In the same wok, add the chopped garlic and onion. Stir-fry for 1-2 minutes until fragrant.
4. Add the green and red bell peppers and stir-fry for another 1-2 minutes.
5. Add the soy sauce, tomato ketchup, chicken stock, sugar, and salt to taste. Stir well to combine.
6. Add the fried chicken pieces to the wok and toss to coat evenly with the sauce.
7. Garnish with chopped spring onions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 20g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian version.
- Cornflour can be substituted with potato starch or rice flour.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free version.
Variations:
- Add chopped green chilies for extra heat.
- Use shrimp instead of chicken for a seafood version.
- Add chopped pineapple for a sweet and sour flavor.
Tips and Tricks:
- Make sure the chicken is coated evenly with the batter to ensure even frying.
- Use a slotted spoon to remove the fried chicken from the wok to avoid excess oil.
- Adjust the amount of soy sauce and tomato ketchup according to your taste preference.
Storage Instructions:
Store the leftover Garlic Chicken Manchurian in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Garlic Chicken Manchurian in a wok or frying pan over medium heat until heated through.
Presentation Ideas:
Serve the Garlic Chicken Manchurian in a large bowl or on a platter with chopped spring onions as a garnish.
Garnishes:
Chopped spring onions
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried vegetables
- Steamed rice
- Noodles
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 heat and fry for a few more minutes.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Garlic Chicken Manchurian is a popular Indo-Chinese dish that originated in the Indian subcontinent. It is a fusion of Chinese cooking techniques and Indian spices.
Flavor Profiles:
Garlic Chicken Manchurian is a sweet and savory dish with a crispy texture and a spicy kick.
Serving Suggestions:
Serve Garlic Chicken Manchurian as a main dish with steamed rice or noodles and a side of stir-fried vegetables.
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Region: Indian