Chicken Manchurian
Non-VegChicken pieces battered in maida and corn flour, deep-fried, then tossed in a spicy onion-garlic-capsicum gravy seasoned with soy sauce and vinegar -- classic Indo-Chinese chicken Manchurian.
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
CategoriesCurry
Ingredients
- 450 grams Boneless chicken (cut into 1-inch pieces)
- 115 grams Maida (all-purpose flour) (for the batter)
- 1 teaspoon Baking powder (for the batter)
- ½ teaspoon Pepper powder (for the batter)
- 50 grams Corn flour (for the batter)
- 1 Egg (for the batter)
- as needed Salt (for the batter)
- as needed Water (to mix the batter)
- 2 tablespoons Oil (for the gravy, plus more as needed for deep-frying)
- 30 grams Onion (finely chopped)
- 75 grams Green chilli (finely chopped)
- 50 grams Garlic (finely chopped)
- 30 grams Capsicum (finely chopped)
- 1 teaspoon Soy sauce
- ¼ teaspoon Vinegar
- ½ teaspoon Ajinomoto (MSG)
- a small amount Stock
- 1 teaspoon Corn flour (dissolved in water, for thickening the gravy)
Instructions
- Dissolve the maida, baking powder, pepper powder, corn flour, egg, and salt with a little water into a batter. Dip the chicken pieces in it one by one and deep-fry in hot oil until golden-red; remove and set aside.
- Heat 2 tablespoons of oil in a pan; once hot, add the finely chopped onion, chilli, garlic, and capsicum, and saute well.
- Add the soy sauce, vinegar, and Ajinomoto, pour in a little stock, mix in the required salt, dissolve the corn flour in water and pour it in, and let it simmer for a little while.
- Once the gravy comes together and thickens, mix in the separately fried chicken pieces and serve.
- Note: broiler chicken should be used. If using a different type of chicken, the pieces should be cooked a little longer first.