Manchurian Chicken
Manchurian Chicken
Ingredients
For the Chicken
- 600 g chicken thighs, boneless, skinless, diced into bite-size cubes
- 20 ml soy sauce
- 1 egg
- as needed sea salt
- as needed cracked white pepper
- 500 ml neutral oil, for frying (peanut or canola)
- 50 g plain flour
- 50 g cornflour
For the Sauce
- 4 garlic cloves, finely grated
- 15 g fresh ginger, finely grated
- 2 Thai green chillies, finely sliced
- 4 spring onions, sliced, white and green parts separated
- 40 ml soy sauce
- 40 ml ketchup
- 20 ml chilli sauce
- 20 ml rice wine vinegar
- 120 ml chicken stock
- 1 tablespoon cornflour, extra, for slurry
- 20 ml water, for slurry
To Serve
- as needed steamed rice
- as needed sesame seeds, for garnish
Instructions
- 1
Dice the chicken thighs into bite-size cubes and place them in a large bowl. Add 20 ml of the soy sauce and the egg. Season with sea salt and cracked white pepper. Mix well to combine and completely coat the chicken. Set aside to marinate for 15 minutes.
⏱️ 5 min
- 2
Heat the 500 ml neutral oil in a deep wok to 180°C (355°F) over medium-high heat.
⏱️ 5 min•🌡️ 180
- 3
Add the 50 g plain flour and 50 g cornflour to the marinated chicken in the bowl. Toss well to coat every piece of chicken thoroughly.
⏱️ 3 min
- 4
Fry the chicken in batches for 4-5 minutes, until golden brown. Drain the fried chicken on a wire rack placed over a tray.
⏱️ 8 min•🌡️ 180
- 5
Carefully drain off most of the oil from the wok, leaving about 1 tablespoon.
⏱️ 1 min
- 6
Finely grate the garlic cloves and fresh ginger. Finely slice the Thai green chillies. Slice the spring onions, keeping the white and green parts separated.
⏱️ 5 min
- 7
Place the wok (with about 1 tablespoon of oil remaining) back over high heat. Add the grated garlic, grated ginger, finely sliced chillies, and the white parts of the spring onions to the wok. Stir-fry for 1 minute, tossing frequently.
⏱️ 1 min
- 8
Add the remaining 40 ml of soy sauce, along with the ketchup, chilli sauce, rice wine vinegar, and chicken stock to the wok. Bring the mixture to a simmer, stirring continuously.
⏱️ 3 min
- 9
Make a slurry by combining the 1 tablespoon extra cornflour with 20 ml water in a small bowl. Add the cornflour slurry to the simmering sauce in the wok. Stir until the sauce thickens and becomes glossy.
⏱️ 2 min
- 10
Add the cooked chicken from the wire rack to the wok with the thickened sauce. Toss the chicken through the sauce to coat it completely.
⏱️ 1 min - 11
Stir through the green parts of the spring onions. Serve immediately, garnished with sesame seeds, on steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Manchurian Chicken
For the Chicken
- 600 g chicken thighs, boneless, skinless, diced into bite-size cubes
- 20 ml soy sauce
- 1 egg
- as needed sea salt
- as needed cracked white pepper
- 500 ml neutral oil, for frying (peanut or canola)
- 50 g plain flour
- 50 g cornflour
For the Sauce
- 4 garlic cloves, finely grated
- 15 g fresh ginger, finely grated
- 2 Thai green chillies, finely sliced
- 4 spring onions, sliced, white and green parts separated
- 40 ml soy sauce
- 40 ml ketchup
- 20 ml chilli sauce
- 20 ml rice wine vinegar
- 120 ml chicken stock
- 1 tablespoon cornflour, extra, for slurry
- 20 ml water, for slurry
To Serve
- as needed steamed rice
- as needed sesame seeds, for garnish
Instructions
- 1
Dice the chicken thighs into bite-size cubes and place them in a large bowl. Add 20 ml of the soy sauce and the egg. Season with sea salt and cracked white pepper. Mix well to combine and completely coat the chicken. Set aside to marinate for 15 minutes.
⏱️ 5 min - 2
Heat the 500 ml neutral oil in a deep wok to 180°C (355°F) over medium-high heat.
⏱️ 5 min•🌡️ 180 - 3
Add the 50 g plain flour and 50 g cornflour to the marinated chicken in the bowl. Toss well to coat every piece of chicken thoroughly.
⏱️ 3 min - 4
Fry the chicken in batches for 4-5 minutes, until golden brown. Drain the fried chicken on a wire rack placed over a tray.
⏱️ 8 min•🌡️ 180 - 5
Carefully drain off most of the oil from the wok, leaving about 1 tablespoon.
⏱️ 1 min - 6
Finely grate the garlic cloves and fresh ginger. Finely slice the Thai green chillies. Slice the spring onions, keeping the white and green parts separated.
⏱️ 5 min - 7
Place the wok (with about 1 tablespoon of oil remaining) back over high heat. Add the grated garlic, grated ginger, finely sliced chillies, and the white parts of the spring onions to the wok. Stir-fry for 1 minute, tossing frequently.
⏱️ 1 min - 8
Add the remaining 40 ml of soy sauce, along with the ketchup, chilli sauce, rice wine vinegar, and chicken stock to the wok. Bring the mixture to a simmer, stirring continuously.
⏱️ 3 min - 9
Make a slurry by combining the 1 tablespoon extra cornflour with 20 ml water in a small bowl. Add the cornflour slurry to the simmering sauce in the wok. Stir until the sauce thickens and becomes glossy.
⏱️ 2 min - 10
Add the cooked chicken from the wire rack to the wok with the thickened sauce. Toss the chicken through the sauce to coat it completely.
⏱️ 1 min - 11
Stir through the green parts of the spring onions. Serve immediately, garnished with sesame seeds, on steamed rice.
⏱️ 1 min