How to Make Perfect Chicken Manchurian Every Time

iturn0image0turn0image1turn0image4turn0image9Chicken Manchurian is a popular Indo-Chinese dish featuring crispy fried chicken pieces enveloped in a tangy, spicy, and slightly sweet sauce. To achieve perfect Chicken Manchurian every time, follow this detailed recipe:

**Ingredients:**

*For the Chicken:*
- 500 grams boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg white
- 2 tablespoons cornflour (cornstarch)
- 2 tablespoons all-purpose flour
- Oil for deep frying

*For the Sauce:*
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2-3 green chilies, slit (adjust to taste)
- 3 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon red chili sauce (adjust to taste)
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 cup chicken stock or water
- 1 tablespoon cornflour mixed with 2 tablespoons water (cornflour slurry)
- Salt to taste
- Chopped spring onions for garnish

**Instructions:**

1. **Marinate the Chicken:**
- In a bowl, combine the chicken pieces with soy sauce, ginger-garlic paste, salt, and black pepper. Mix well.
- Add egg white, cornflour, and all-purpose flour to the chicken. Mix until the chicken pieces are evenly coated. Let it marinate for at least 30 minutes.

2. **Fry the Chicken:**
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully add the marinated chicken pieces in batches. Fry until they are golden brown and crispy. Remove and drain on paper towels.

3. **Prepare the Sauce:**
- In a separate pan or wok, heat 2 tablespoons of vegetable oil over medium heat.
- Add chopped garlic, ginger, and slit green chilies. Sauté until fragrant.
- Add diced onions and green bell pepper. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
- Stir in soy sauce, tomato ketchup, red chili sauce, white vinegar, and sugar. Mix well.
- Pour in chicken stock or water and bring the mixture to a boil.

4. **Thicken the Sauce:**
- Reduce the heat to low. Stir the cornflour slurry to ensure it's well-mixed, then gradually add it to the sauce, stirring continuously.
- Cook the sauce until it thickens to your desired consistency. Taste and adjust salt and seasoning as needed.

5. **Combine Chicken and Sauce:**
- Add the fried chicken pieces to the sauce. Toss gently to ensure all pieces are well-coated.
- Cook for an additional 2 minutes to allow the flavors to meld.

6. **Garnish and Serve:**
- Transfer the Chicken Manchurian to a serving dish.
- Garnish with chopped spring onions.
- Serve hot with steamed rice or fried rice.

**Tips for Perfect Chicken Manchurian:**

- **Marination:** Allowing the chicken to marinate enhances its flavor and tenderness.
- **Frying:** Ensure the oil is adequately heated before frying to achieve a crispy texture. Avoid overcrowding the pan.
- **Sauce Consistency:** Adjust the thickness of the sauce by varying the amount of cornflour slurry. For a thicker sauce, add more slurry; for a thinner sauce, add less.
- **Serving:** For optimal texture, combine the fried chicken with the sauce just before serving to maintain its crispiness.

By following these steps and tips, you can consistently prepare a delectable Chicken Manchurian that rivals restaurant-quality dishes.

For a visual guide, you might find this video tutorial helpful:

videoRestaurant Style Chicken Manchurian Recipeturn0search3