Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1 tablespoon ginger garlic paste
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon red chili flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 tablespoon Szechuan sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon cornstarch, dissolved in 1/4 cup water
- 1/4 cup chopped spring onions, for garnish
Special Equipment Needed:
- Wok or large frying pan
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine cornstarch, all-purpose flour, egg, ginger garlic paste, soy sauce, vinegar, red chili flakes, salt, and black pepper. Mix well to form a batter.
2. Add the chicken pieces to the batter and mix well to coat evenly.
3. Heat vegetable oil in a wok or large frying pan over medium-high heat.
4. Add the chicken pieces to the hot oil and fry until golden brown and crispy. Remove from the oil and set aside.
5. In the same wok or frying pan, add chopped onions, green bell pepper, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
6. Add Szechuan sauce and tomato ketchup to the vegetables and mix well.
7. Add the fried chicken pieces to the wok and mix well with the vegetables and sauce.
8. Pour the cornstarch-water mixture into the wok and stir well until the sauce thickens.
9. Garnish with chopped spring onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 19g
Protein: 24g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian version.
- Szechuan sauce can be substituted with chili garlic sauce or hot sauce.
- Red chili flakes can be substituted with red chili powder or cayenne pepper.
Variations:
- Add chopped garlic and ginger to the vegetables for extra flavor.
- Add chopped pineapple or mango for a sweet and sour twist.
- Add cashew nuts or peanuts for a crunchy texture.
Tips and Tricks:
- Make sure the oil is hot enough before adding the chicken to ensure a crispy texture.
- Use a slotted spoon to remove the fried chicken from the oil to avoid excess oil.
- Do not overcook the vegetables to retain their crunchiness.
Storage Instructions:
Store leftover Szechuan Chicken Manchurian in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Szechuan Chicken Manchurian in a wok or frying pan over medium heat until heated through.
Presentation Ideas:
Serve the Szechuan Chicken Manchurian in a large serving bowl and garnish with chopped spring onions.
Garnishes:
Chopped spring onions
Pairings:
- Serve with steamed rice or noodles.
- Pair with a cold beer or iced tea.
Suggested Side Dishes:
- Stir-fried vegetables
- Egg fried rice
- Vegetable spring rolls
Troubleshooting Advice:
- If the batter is too thick, add a little water to thin it out.
- If the sauce is too thick, add a little water to thin it out.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Use separate cutting boards and utensils for raw chicken and vegetables to avoid cross-contamination.
Food History:
Szechuan Chicken Manchurian is a fusion dish that originated in India, combining Chinese and Indian flavors.
Flavor Profiles:
Szechuan Chicken Manchurian is a spicy and tangy dish with a crispy texture.
Serving Suggestions:
Serve Szechuan Chicken Manchurian as a main dish for lunch or dinner.
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Region: Chinese