Meal Prep · Indian (Indo-Chinese)
Chicken Manchurian
A delectable Indo-Chinese fusion dish featuring crispy chicken in a spicy, tangy, and sweet sauce.
Ingredients
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Step-by-step- Marinate chicken pieces with all-purpose flour, cornflour, ginger-garlic paste, black pepper, salt, and beaten egg. Mix well and let it rest for 15 minutes.
- Heat oil in a deep pan for frying. Fry the marinated chicken pieces in batches until golden brown and cooked through. Drain excess oil and set aside.
- In a separate wok or large pan, heat sesame oil over medium-high heat. Add chopped ginger, garlic, green chilies, and chopped onion. Sauté for 2-3 minutes until fragrant.
- Add diced green bell pepper and cook for another 2 minutes, maintaining a slight crunch.
- Pour in soy sauce, tomato ketchup, chili sauce, vinegar, and sugar. Mix well and cook for 1 minute.
- Add chicken broth or water and bring the sauce to a simmer. Slowly add the cornflour slurry, stirring continuously to avoid lumps, until the sauce thickens to your desired consistency.
- Add the fried chicken pieces to the thickened sauce and toss gently to coat them evenly.
- Garnish with chopped spring onion greens and serve hot with fried rice or noodles.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 20 g |
| Fiber | 2 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 Up to 1 month
For best results, freeze the sauce and chicken separately if possible. If combined, freeze in an airtight, freezer-safe container. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if the sauce is too thick, until heated through. Alternatively, microwave in short intervals, stirring occasionally.
Chef’s Corner
- For extra crispy chicken, double-fry the chicken pieces: fry once until lightly golden, then remove, let cool slightly, and fry again until deep golden and extra crisp.
- Adjust the spice level by increasing or decreasing the number of green chilies and chili sauce.
- Use a wok for best results as it provides high heat and even cooking, perfect for stir-fries.
