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DISH NAME : CHICKEN MANCHURIAN
Preparation Time : 20 minutes+ marination 2 hours
Cooking Time : 40 minutes
Description
This is an indo chinese recipe. Succulent pieces of chicken are fried and then cooked in a gravy.
Note
1) The thickness of gravy can be adjusted by increasing or decreasing cornflour .
2) Chicken breasts cook really fast. So add chicken to really hot oil and remove it immediately as it turns golden brown. If over cooked, chicken will become tough.
| Quantity | Name | |
|---|---|---|
| 500 Gm. | Chicken, cubed, boneless | |
| 200 Ml. | Oil | |
| 1 No. | Capsicum finely chopped | |
| 8 No.s | Garlic chopped fine | |
| 2 Tsp. | Green chilli roundels | |
| Salt to taste | ||
| 2 Tbsp. | Soya sauce | |
| 1 Tsp. | Vinegar | |
| 1 Tsp. | SZECHWAN / SICHUAN PASTE OR RED CHILLI PASTE | |
| 0.5 Cup | Onion chopped finely | |
| 2 Tsp. | Corn flour | |
| MARINATION | ||
| 2 Tbsp. | Pepper powder | |
| Salt to taste | ||
| GARNISH | ||
| 1 Stalk | Chopped spring onion leaves | |
| Batter | ||
| 8 Tbsp. | Corn flour | |
| 2 No.s | Egg | |
Method
1) Marinate chicken in the given marinade for 2 hours.
2) Make a thick batter with cornflour and egg. The batter should be thick enough to stick to chicken pieces. Dip the marinated chicken pieces in this batter and fry till golden brown.
3) Boil stock. Add 2 tsp. cornflour with 1/2 cup water and mix well without lumps. Add this to the stock. when it comes to a boil, remove from fire and keep aside.
4) In a pan heat 2 tbsp.,oil and fry capsicums, garlic and green chillies.
5) Add schewan / red chilli paste and fry . If you do not have schewan paste, then add little chilli powder. Then add the boiled stock, soyasauce and vinegar. When it comes to a boil, add chicken pieces and heat well. The gravy should be thick.
6) Finally garnish with spring onion leaves and serve hot.
Serving Suggestions
Serve with fried rice or noodles.