Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup chicken broth
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1/4 cup chopped green onions (optional)
Special Equipment Needed:
- Wok or large frying pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a mixing bowl, whisk together the all-purpose flour, cornstarch, egg, salt, black pepper, garlic powder, and ginger powder until smooth.
2. Add the chicken pieces to the bowl and toss until they are evenly coated with the batter.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
4. Add the chicken pieces to the hot oil and cook until they are golden brown and crispy, about 5-7 minutes.
5. Remove the chicken from the pan and place it on a paper towel-lined plate to drain any excess oil.
6. In a separate bowl, whisk together the honey, soy sauce, ketchup, and chicken broth until well combined.
7. Pour the honey mixture into the same pan used to cook the chicken and bring it to a simmer.
8. Add the cornstarch mixture to the pan and stir until the sauce thickens, about 1-2 minutes.
9. Add the cooked chicken to the pan and toss until it is evenly coated with the honey sauce.
10. Garnish with chopped green onions (optional) and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying chicken
- Simmer for sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 45g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp for a vegetarian or seafood version.
- Cornstarch can be substituted with potato starch or arrowroot starch.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add diced bell peppers, onions, or pineapple chunks to the sauce for added flavor and texture.
- Use different types of meat such as beef or pork instead of chicken.
- Make it spicier by adding chili flakes or sriracha sauce to the honey sauce.
Tips and Tricks:
- Make sure the oil is hot enough before adding the chicken to ensure it gets crispy.
- Use a slotted spoon or tongs to remove the chicken from the pan to avoid burning yourself.
- Double the sauce recipe if you prefer more sauce on your chicken.
Storage Instructions:
- Store leftover Honey Chicken Manchurian in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
- Serve on a bed of steamed rice or noodles.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested Side Dishes:
- Egg rolls
- Crab Rangoon
- Vegetable fried rice
Troubleshooting Advice:
- If the batter is too thick, add a little bit of water to thin it out.
- If the sauce is too thin, add more cornstarch mixed with water until desired consistency is reached.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food History:
- Manchurian cuisine originated in Northeastern China and is a fusion of Chinese and Indian flavors.
Flavor Profiles:
- Sweet and savory with a hint of spice.
Serving Suggestions:
- Serve hot as a main dish.
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Region: Indian