Chicken Manchurian Recipe

You dont even need to look at the menu before ordering Chicken Manchurian at any Indo-
Chinese restaurant. The manchurian gravy that is served in India is full of flavours, spices and
drama just like how we like it. Batter fried chicken pieces are just one of the delicious things
you can make manchurian in. Besides chicken manchurian, soya, paneer, prawns and mixed
vegetable manchurian are popular, simple to make and equally delicious! These yummy fried
chicken pieces in a sauteed ginger garlic and chilli based thick gravy tastes best with fried rice.
Prep Time : 21-25 minutes Cook time : 21-25 minutes Serve : 4 Level Of Cooking : Easy Taste : Spicy

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Ingredients for Chicken Manchurian Recipe
1. Boneless chicken breast cut into fingers 8. Garlic finely chopped 8-10 cloves
400 grams 9. Onion sliced 1 medium
2. Eggs 1 10. Green chillies roughly sliced 3-4
3. Cornflour/ corn starch 6 tablespoons 11. MSG 1/4 teaspoon
4. Salt to taste 12. Chicken stock 2 cups
5. Soy sauce 2 tablespoons 13. Green capsicum cut into thin strips 1 medium
6. Oil 4 tbsps + to deep fry 14. Vinegar 2 tablespoons
7. Ginger finely chopped 2 inch piece 15. Spring onion greens finely chopped 2 stalks
Method
Step 1 Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a bowl. Add the chicken pieces and mix. Set
aside for half an hour. Mix the remaining cornflour in one cup of water.
Step 2 Heat sufficient oil in a wok and deep fry the marinated chicken for two to three minutes. Drain on absorbent paper. Heat
four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.
Step 3 Add the onion and green chillies and continue to stir fry for a minute. Stir in the remaining soy sauce, MSG, chicken stock
and salt.
Step 4 Bring the mixture to a boil. Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken,
stirring continuously.
Step 5 Add fried chicken pieces and capsicum and cook for a couple of minutes.
Step 6 Stir in vinegar and serve hot, garnished with spring onion greens.
Recipe by Chef Bisht

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