Chicken Manchurian with Rice
Chicken Manchurian with Rice - This quick and easy Chicken Manchurian is a popular Indo Chinese recipe that packs a real flavour punch. Made with crispy golden fried chicken, chopped red onions and peppers smothered in a sweet, sticky spicy sauce. It has the perfect balance of flavours. It is served with Plain Rice, Egg Fried Rice or Noodles.
Ingredients
Crispy Chicken (or use 1 KG Fried from frozen Popcorn Chicken)
- 2 lb Chicken Breast Cut into 1 inch chunks
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 Egg Whisked
- 3 tablespoon Cornflour Cornstarch
Manchurian Sauce
- 4 tablespoon Oil Vegetable, Corn, Rapeseed, Sesame
- 1 tablespoon Garlic Paste sliced, reduce quantity if you like
- 1 tablespoon Ginger Paste
- 1 Red Onion chopped into 1 inch chunks
- 1 small Red Pepper chopped into 1 inch chunks
- 1 small Green Pepper chopped into 1 inch chunks
- 3 teaspoon Soy Sauce
- 5 tablespoon Sweet Chilli Sauce Any you like
- ½ teaspoon Ground Black Pepper
- 1 Spring Onion sliced finely, Green Onions
- 1 tablespoon Sesame Seeds
Instructions
- First make the batter by whisking together Egg, Cornflour, Salt, Pepper, Ginger and Garlic in a large bowl. Or if using frozen popcorn Chicken, skip straight to frying.
- Add the Chicken to the batter.
- Heat Oil in a wok. Once hot (check by dropping some batter into the wok, it should steadily rise to the top) add the Chicken.
- Work in batches (do not crowd the pan) to shallow fry the chicken for 2 - 3 minutes on each side till golden all over. Remove from the pan with a slotted spoon. Place fried chicken on a wire rack with a tray lined with paper towels underneath. This keeps the chicken crisp.
- Add Garlic and Ginger to the wok with the oil. Saute for 30 seconds.
- Add chopped Peppers and Red Onion. Cook for 2 minutes. You want to keep them crispy so don’t over cook.
- Stir in the Soy Sauce and cook for 30 - 40 seconds.
- Stir in Sweet Chilli Sauce and Black Pepper. Cook on medium high for 1 - 2 minutes until the sauce begins to thicken.
- Scatter over chopped Spring Onions and Sesame Seeds. Serve immediately with Rice.
Notes
🔪 Simple Egg Fried Rice to accompany Manchurian
You will need 250g cooked and cooled Basmati or Jasmine rice to make this recipe. Heat 2 tablespoon of oil in a wok at high heat, add 4 whisked Eggs and scramble until cooked halfway. Add 1 tablespoon Oil and add the cooled Rice (add any veg you like too - sweetcorn and peas work well) and saute for 2 - 3 minutes. Keep stirring continuously. Add 1 teaspoon soy and mix everything well. Add a scattering of 2 sliced Spring Onions on top and serve.💭 Tips and Tricks to make the BEST Chicken Manchurian
fry in batches
When frying the Chicken make sure not to overcrowd the wok. The chicken won’t crisp up and will become soggy if overcrowded.
cook for 3 minutes max each side
Cook for 2 - 3 minutes each side as the Chicken will become tough if overcooked.
chilli sauce
Use any you like. Sriracha, Sweet Chilli or a Hot Red Sauce. If using a Chilli Sauce that isn't sweet, add a touch of Sugar.
chicken marinade
This chicken can be marinaded for up to 30 minutes but it is not necessary.
this chicken manchurian can be dry or have more of a sauce
If you want to make it more saucy, add some chicken stock or water and thicken with a cornflour slurry.
How to Tenderise or Velvetise Chicken Breast
For super tender chicken breast, velvetise it first. This is a Chinese restaurant trick that makes for super velvety chicken. Toss 500g chopped Chicken Breast in 1.5 teaspoon Bicarbonate of Soda. Set aside for 25 minutes. Rinse throughly and pat dry before using.How to serve Chicken Manchurian?
This recipe is best served with Rice or Egg Fried Rice. It is also delicious served with Noodles/Hakka Noodles.📖 Variations
This recipe can also be made with Paneer. It works incredibly well with Paneer. The Paneer will only need 1 - 2 minutes each side to fry. Many people add a couple of tablespoons of Tomato Ketchup/Tomato Sauce to the sauce. I am not a fan of ketchup so I don't like to add it.Can I make this dish ahead of time?
Chicken Manchurian is best made just before serving otherwise the batter becomes soggy. If you do wish to make ahead, I would suggest making the chicken separately and the sauce seperately. Keep them separate until needed. Then proceed with the recipe.storage
However if you don’t mind that the chicken batter will become slightly soggier and have leftovers, they can be stored in the fridge in an airtight container or covered bowl for up to 3 days.Nutrition
Calories: 410kcalCarbohydrates: 30gProtein: 30gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 121mgSodium: 871mgPotassium: 641mgFiber: 3gSugar: 12gVitamin A: 778IUVitamin C: 48mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!
