Meal Prep · Chinese
Manchurian (Chicken)
Savor the fiery and tangy flavors of this classic Indo-Chinese Chicken Manchurian, perfect for a hearty meal.
Ingredients
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Step-by-step- **Marinate Chicken:** In a bowl, combine chicken pieces with all-purpose flour, cornflour, ginger-garlic paste, soy sauce, black pepper, and salt. Mix well and let it marinate for at least 15 minutes.
- **Fry Chicken:** Heat oil in a deep pan for frying. Once hot, carefully add the marinated chicken pieces in batches and deep-fry until golden brown and cooked through. Drain excess oil and set aside.
- **Prepare Sauce Base:** In a separate wok or large pan, heat 2 tbsp oil. Add chopped ginger, garlic, and green chilies. Sauté for a minute until fragrant.
- **Add Vegetables:** Add chopped onion and capsicum. Sauté on high heat for 2-3 minutes until slightly tender-crisp.
- **Combine Sauces:** Add soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar (if using). Mix well and cook for 1 minute.
- **Thicken Sauce:** Pour in water or chicken broth and bring to a simmer. Gradually add the cornflour slurry, stirring continuously, until the sauce thickens to your desired consistency.
- **Add Fried Chicken:** Add the fried chicken pieces to the sauce. Toss gently to coat all the chicken evenly.
- **Serve:** Cook for another 2-3 minutes, allowing the flavors to meld. Garnish with spring onion greens and serve hot with fried rice or noodles.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 30 g |
| Carbohydrates | 35 g |
| Fat | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Manchurian in an airtight container in the refrigerator. Ensure it cools completely before storing to prevent condensation.
Freezer Up to 2 months
For best results, freeze the chicken and sauce separately if possible. If together, use an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water or broth if the sauce is too thick, until heated through. Alternatively, microwave in short bursts, stirring occasionally, until hot.
Chef’s Corner
- For extra crispy chicken, you can double-fry it: fry once until lightly golden, remove, increase oil temperature, then fry again briefly until deep golden and crisp.
- Adjust the spice level by varying the amount of green chilies and red chili sauce. For more heat, add a pinch of dried red chili flakes.
- Don’t overcrowd the pan when frying chicken; fry in batches to maintain oil temperature and ensure even cooking and crispiness.
- For a richer flavor, use homemade chicken broth instead of water in the sauce.
