Description
Experience the bold fusion of Indo-Chinese flavors with this perfect homemade Chicken Manchurian. Succulent, bite-sized chicken pieces are double-fried for a superior crispy texture, then tossed in a glossy, umami-rich sauce featuring soy, vinegar, and fresh chilies. This professional-grade recipe brings the authentic, punchy taste of your favorite takeout directly to your kitchen, making it a stellar main course for any dinner party or weeknight feast.
Ingredients
500g chicken breast, cut into bite-sized pieces
1 tbsp ginger-garlic paste
1 tbsp soy sauce
1/2 tsp black pepper
1/2 cup cornstarch
1/4 cup all-purpose flour
1 egg
Oil for deep frying
2 tbsp oil for stir-frying
2 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2 bird’s eye chilies, slit
1 medium onion, diced
2 tbsp soy sauce
1 tbsp vegetarian oyster sauce
1 tbsp white vinegar
1 tsp chili paste
1 tsp sugar
1/2 cup chicken stock
1 tsp cornstarch mixed with 2 tbsp water
Spring onion greens for garnish
Instructions
Marinate chicken with ginger-garlic paste, soy sauce, and pepper for 60 minutes.
Mix in the egg, cornstarch, and flour until the chicken is well-coated.
Heat oil in a wok and deep fry the chicken in batches until golden and crisp; drain on paper towels.
Heat 2 tbsp oil in a clean wok, sauté ginger, garlic, and chilies until fragrant.
Add onions and stir-fry for 1 minute.
Stir in soy sauce, oyster sauce, vinegar, chili paste, sugar, and chicken stock.
Bring sauce to a simmer, then add the cornstarch slurry to thicken.
Add the fried chicken to the wok and toss quickly to coat evenly.
Garnish with spring onion greens and serve immediately.
Notes
Double-frying the chicken is crucial for maintaining crunch after adding the sauce. Ensure the wok is very hot before stir-frying to get that authentic smoky flavor. If you prefer a drier version, reduce the amount of chicken stock.
- Prep Time: 75
- Cook Time: 15
- Category: Meals
- Method: Stir-fry and Deep-fry
- Cuisine: Indo-Chinese