Today, I am going to share here is the part of the Indo – Chinese Cuisine. Chicken Manchurian is a famous party appetizer that is very easy to prepare. It is very delicious & loved by all at my home. After a couple of trials, I settled with this easiest & yummiest recipe of Chicken Manchurian. In this recipe, boneless chicken pieces are marinated in exotic spices and deep fried in oil and then cooked in spicy hot sauce. It makes a best combo with fried rice . Also it can be served as main course dish or snacks. Try this tasty , all time favorite Indo – Chinese dish & enjoy ..:)
Chicken boneless - ½ kg
All purpose flour - 2 tbsp
Corn flour - 2 tbsp
Egg - 1
Lime juice / vinegar - ¼ tsp
Salt as required
Onion finely chopped - 1 cup
Green chilly slit lengthwise - 1
Ginger garlic paste - 1 tbsp
Soy sauce - 1 ½ tbsp
Chilly sauce - 1 tbsp
Tomato ketchup - 2 tbsp
Sugar - 1 tsp
Food color - a pinch
Chicken stock - ¼ cup
Spring onions chopped - for garnishing
Oil to fry
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In a mixing bowl, add all purpose flour, egg, corn flour, lime juice / vinegar and salt.
Mix well and marinate the chicken for 1 hour.
Heat oil in a kadai or pan and fry the marinated chicken until it is well tender.
Take cake not to overcook, as the chicken will turn hard ( if fried perfectly, the chicken will be soft & juicy )
Drain and reserve the fried chicken pieces in kitchen tissue.
Heat 2 tsp oil in a fry pan.
Add onion and saute till transculent.
Add green chilly, chopped spring onion, ginger garlic paste and saute in low flame till raw smell disappears.
Now add soy sauce, chilly sauce, tomato ketchup, food color, sugar and chicken stock.
Stir well and bring it to a boil.
Add fried chicken pieces to it.
Combine and slow cook till all the sauce is fully absorbed with the chicken.
Check for salt & seasonings.
Simmer for few minutes.
Once the contents attains thick stage, transfer it to a serving bowl.
Garnish with chopped spring onions.
Yummy & tempting chicken Manchurian dry is ready to relish.