Meal Prep · Indo-Chinese
Chicken Manchurian
A delectable Indo-Chinese fusion dish featuring crispy chicken in a spicy, savory sauce.
Ingredients
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Step-by-step- Marinate the chicken: In a bowl, combine chicken pieces with all-purpose flour, 1 tbsp cornflour, ginger-garlic paste, black pepper powder, and salt. Mix well to coat evenly. Let it rest for 10-15 minutes.
- Fry the chicken: Heat oil for deep frying in a wok or deep pan. Once hot, carefully add the marinated chicken pieces in batches and fry until golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels.
- Prepare the sauce base: In a separate pan or wok, heat sesame oil over medium heat. Add chopped ginger, garlic, green chilies, and chopped onion. Sauté until the onions turn translucent.
- Add bell pepper: Add the diced green bell pepper and sauté for another 2-3 minutes until slightly tender-crisp.
- Mix the sauce: In a small bowl, whisk together soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and chicken broth/water.
- Combine and thicken: Pour the prepared sauce mixture into the wok with the sautéed vegetables. Bring to a gentle simmer. Add the cornflour slurry and stir continuously until the sauce thickens to your desired consistency.
- Add chicken: Add the fried chicken pieces to the thickened sauce. Toss gently to coat all the chicken evenly.
- Garnish and serve: Garnish with chopped spring onion greens. Serve hot with fried rice or noodles.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Manchurian in an airtight container in the refrigerator. The chicken may soften slightly.
Freezer Not recommended
While technically possible, freezing cooked Chicken Manchurian often results in a mushy texture for the chicken and a separated sauce. Best enjoyed fresh.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of water to loosen the sauce. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For extra crispiness, you can double-fry the chicken: fry once until lightly golden, remove, let cool slightly, then fry again until deep golden and extra crispy.
- Adjust the spice level by increasing or decreasing the number of green chilies and chili sauce.
- If you prefer a thicker sauce, add a bit more cornflour slurry. For a thinner sauce, add a little more broth or water.
- Ensure your oil is hot enough for frying to prevent the chicken from becoming greasy.
