Chicken Manchurian

Name: Chicken Manchurian
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese, Indian, Pakistani, Fusion
Ingredients: 1.5 tbsp All-Purpose Flour; 0.25 tsp Black Pepper; 1 cup Chicken Stock; 1.5 tbsp Corn Flour; 1 lb Diced Chicken Breast; 1 whole Eggs; 0.5 cup Fresh Cilantro; 2 tbsp Fresh Ginger; 2 tbsp Garlic; 0.5 cup Green Bell Pepper; 0.25 tsp Monosodium Glutamate; 1 pinch Salt & Pepper; 2 whole Serrano Pepper; 2 tbsp Soy Sauce; 0.25 tsp Sugar; 1 whole Vegetable Oil; 0.5 cup Water

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Indian 🇮🇳Pakistani 🇵🇰Fusion High-Protein 💪Low-Carb Halal 🕌

Chicken Manchurian pairs crisp-fried chicken with a bold garlic-ginger sauce brightened by serrano chiles and soy. Juicy pieces are tossed in a glossy, peppery gravy with cilantro and bell pepper for heat and freshness. Serve Chicken Manchurian over steamed white rice for a lively weeknight dinner or casual gathering.

Prep15 mins
Cook20 mins
Serves4
DifficultyMedium

1

Beat the egg in a large bowl. Stir the all-purpose flour and 1 1/2 tablespoons corn flour into the egg until the batter is smooth; season with salt and pepper. Working in batches, dip the chicken into the batter until coated; place on a plate in a single layer so the pieces do not touch.
2

Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2 inch deep. Working in batches, fry the battered chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Using a slotted spoon, transfer the cooked chicken to a paper towel-lined plate to drain.
3

Heat 2 tablespoons vegetable oil in the skillet over medium heat; cook and stir the ginger and garlic until lightly browned, 1 to 2 minutes. Add the cilantro and serrano peppers; reduce the heat to medium-low.
4

Stir the chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into the garlic-ginger mixture; cook and stir until the sauce is heated through, about 5 minutes. Add the green bell pepper to the sauce and cook until slightly tender, 2 to 3 minutes.
5

Whisk the water and 2 tablespoons corn flour together in a bowl until smooth; stir into the sauce until incorporated. Bring the sauce to a boil. Add the chicken and stir to coat.