Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red chili flakes
- 1/4 cup vegetable oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup chili garlic sauce
- 1/4 cup chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 green onions, chopped
Special Equipment Needed:
- Large bowl
- Wok or large skillet
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large bowl, mix together the cornstarch, all-purpose flour, egg, salt, black pepper, and red chili flakes until well combined.
2. Add the chicken pieces to the bowl and toss until each piece is coated in the mixture.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Once the oil is hot, add the chicken pieces to the wok and fry until golden brown and crispy, about 5-7 minutes.
5. Use a slotted spoon to remove the chicken from the wok and place it on a paper towel-lined plate to drain excess oil.
6. In the same wok, add the garlic, ginger, onion, green bell pepper, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
7. Add the soy sauce, ketchup, chili garlic sauce, and chicken broth to the wok and stir until well combined.
8. Add the cornstarch mixture to the wok and stir until the sauce thickens.
9. Add the fried chicken pieces to the wok and toss until each piece is coated in the sauce.
10. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 32g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Chili garlic sauce can be substituted with sriracha or red pepper flakes.
Variations:
- Add diced pineapple for a sweet and sour twist.
- Use bone-in chicken for a more flavorful dish.
- Add sliced mushrooms for an earthy flavor.
Tips and Tricks:
- Make sure the oil is hot before adding the chicken to the wok to ensure a crispy texture.
- Use a slotted spoon to remove the chicken from the wok to prevent excess oil from getting into the sauce.
- Adjust the amount of chili garlic sauce to your desired level of spiciness.
Storage Instructions:
Store any leftover Spicy Chicken Manchurian in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Spicy Chicken Manchurian in a wok or microwave until heated through.
Presentation Ideas:
Serve the Spicy Chicken Manchurian in a large bowl or on a platter with chopped green onions sprinkled on top.
Garnishes:
Chopped green onions
Pairings:
- Steamed rice
- Fried rice
- Noodles
Suggested Side Dishes:
- Stir-fried vegetables
- Egg rolls
- Spring rolls
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not crispy, increase the heat or fry for a longer period of time.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food History:
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:
Spicy, savory, and slightly sweet
Serving Suggestions:
Serve the Spicy Chicken Manchurian as a main dish for lunch or dinner.
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Region: Indian