Spicy Chilli Chicken Manchurian
Spicy Chilli Chicken Manchurian
Ingredients
For the Chicken Marinade
- 500 grams boneless chicken, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon ginger garlic paste
- to taste salt
- 1 teaspoon black pepper
- 1 tablespoon red chilli powder
- 1 egg
- 1/3 cup plain flour
For the Sauce
- as needed oil, for deep frying and sautéing
- 2 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 1 onions, cut into large pieces
- 1 bell pepper, cut into large pieces (green or red)
- 2-3 green chilies, sliced
- 1/4 cup tomato sauce
- 1 1/2 tablespoons soy sauce
- 1 teaspoon vinegar
- 1 1/2 tablespoons red chilli sauce
- 1 tablespoon corn flour, mixed with 2 tablespoons water for slurry
- as needed coriander leaves, for garnish
Instructions
- 1
In a large bowl, combine the boneless chicken pieces, 1 tablespoon soy sauce, 1 tablespoon ginger garlic paste, salt to taste, 1 teaspoon black pepper, and 1 tablespoon red chilli powder. Mix well to ensure the chicken is thoroughly coated.
⏱️ 3 min
- 2
Crack the egg into the marinated chicken and mix again until fully incorporated.
⏱️ 1 min
- 3
Add 1/3 cup plain flour to the chicken mixture. Mix thoroughly until each piece of chicken is coated evenly. Let the chicken marinate for at least 15 minutes.
⏱️ 2 min
- 4
Heat enough oil in a deep pan or wok for deep frying over medium heat. Ensure the oil is hot enough before adding the chicken.
⏱️ 5 min
- 5
Carefully place the marinated chicken pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Deep fry until the chicken is crispy and golden brown, about 5-7 minutes per batch.
⏱️ 15 min
- 6
Once cooked, remove the crispy chicken from the oil using a slotted spoon and place on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min
- 7
In a separate pan or wok, heat 1-2 tablespoons of oil over medium-high heat. Add the 2 tablespoons chopped garlic and 1 tablespoon chopped ginger. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 8
Add the chopped onions, bell pepper, and green chilies to the pan. Sauté for about 40 seconds, stirring constantly, until the vegetables are slightly tender-crisp.
⏱️ 1 min
- 9
Stir in the 1/4 cup tomato sauce, 1 1/2 tablespoons soy sauce, 1 teaspoon vinegar, and 1 1/2 tablespoons red chilli sauce. Mix well to combine all the sauce ingredients.
⏱️ 1 min
- 10
Prepare the corn flour slurry by mixing 1 tablespoon of corn flour with 2 tablespoons of water until smooth. Pour the slurry into the sauce, stirring continuously, until the sauce thickens to your desired consistency.
⏱️ 1 min
- 11
Add the deep-fried crispy chicken pieces to the thickened sauce. Toss gently to coat all the chicken evenly with the sauce.
⏱️ 1 min
- 12
Garnish with fresh coriander leaves before serving hot. Serve immediately with rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chilli Chicken Manchurian
For the Chicken Marinade
- 500 grams boneless chicken, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon ginger garlic paste
- to taste salt
- 1 teaspoon black pepper
- 1 tablespoon red chilli powder
- 1 egg
- 1/3 cup plain flour
For the Sauce
- as needed oil, for deep frying and sautéing
- 2 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 1 onions, cut into large pieces
- 1 bell pepper, cut into large pieces (green or red)
- 2-3 green chilies, sliced
- 1/4 cup tomato sauce
- 1 1/2 tablespoons soy sauce
- 1 teaspoon vinegar
- 1 1/2 tablespoons red chilli sauce
- 1 tablespoon corn flour, mixed with 2 tablespoons water for slurry
- as needed coriander leaves, for garnish
Instructions
- 1
In a large bowl, combine the boneless chicken pieces, 1 tablespoon soy sauce, 1 tablespoon ginger garlic paste, salt to taste, 1 teaspoon black pepper, and 1 tablespoon red chilli powder. Mix well to ensure the chicken is thoroughly coated.
⏱️ 3 min - 2
Crack the egg into the marinated chicken and mix again until fully incorporated.
⏱️ 1 min - 3
Add 1/3 cup plain flour to the chicken mixture. Mix thoroughly until each piece of chicken is coated evenly. Let the chicken marinate for at least 15 minutes.
⏱️ 2 min - 4
Heat enough oil in a deep pan or wok for deep frying over medium heat. Ensure the oil is hot enough before adding the chicken.
⏱️ 5 min - 5
Carefully place the marinated chicken pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Deep fry until the chicken is crispy and golden brown, about 5-7 minutes per batch.
⏱️ 15 min - 6
Once cooked, remove the crispy chicken from the oil using a slotted spoon and place on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min - 7
In a separate pan or wok, heat 1-2 tablespoons of oil over medium-high heat. Add the 2 tablespoons chopped garlic and 1 tablespoon chopped ginger. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 8
Add the chopped onions, bell pepper, and green chilies to the pan. Sauté for about 40 seconds, stirring constantly, until the vegetables are slightly tender-crisp.
⏱️ 1 min - 9
Stir in the 1/4 cup tomato sauce, 1 1/2 tablespoons soy sauce, 1 teaspoon vinegar, and 1 1/2 tablespoons red chilli sauce. Mix well to combine all the sauce ingredients.
⏱️ 1 min - 10
Prepare the corn flour slurry by mixing 1 tablespoon of corn flour with 2 tablespoons of water until smooth. Pour the slurry into the sauce, stirring continuously, until the sauce thickens to your desired consistency.
⏱️ 1 min - 11
Add the deep-fried crispy chicken pieces to the thickened sauce. Toss gently to coat all the chicken evenly with the sauce.
⏱️ 1 min - 12
Garnish with fresh coriander leaves before serving hot. Serve immediately with rice or noodles.
⏱️ 1 min