Chicken Manchurian



Chicken Manchurian
 
Chicken Manchurian is a Indo Chinese Recipe, loved by people and is very popular in India as well as in the other parts of the world. Chicken Manchurian can be served as a starter or as a snacks.
 
Chicken Manchurian Recipe – one of the popular Indo chinese recipe that is made with chicken. There are a few different versions of chicken manchurian recipe, one of the most common method is using chicken cubes. It is prepared the same way like the chilli chicken which i shared earlier on the blog. Today’s version is made using chicken balls, this is what i have eaten in Indo chinese restaurants.
 
 
Recipe Type: Snacks, Starters
Cuisine: Indo Chinese
Preperation Time: 1 Hours 
Cooking Time: 20 mins 
Total Time: 1 Hour 20 mins
Serving: 3
 
Ingredients
(240 ml cup used)
 
Marination
 
250 grams boneless chicken (cubes or keema/ mince)
½ of 1 egg white (1 egg white for ½ kg chicken)
⅛ tsp coarsely crushed pepper
1 tsp soya sauce (Prefer naturally brewed)
2 pinches of chili powder
2 tbsp corn flour
1 ½ tbsp rice flour
1 tsp ginger garlic paste
salt little
oil as needed
 
For Manchurian Sauce
 
1 tbsp chopped garlic
½ tbsp chopped ginger
1 medium onion
1 ½ tsp soya sauce
2 tbsp. red chili sauce
1 tsp vinegar
1 cup chicken stock or water
2 tsp corn flour (3 for gravy)
3 tbsp. water to mix with flour
little salt
½ sugar (if red chili sauce has no sugar use ¾)
¾ cup capsicum cubed
few spring onions whites
few spring onion greens
 
Instructions
 
Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder and pepper powder.
 
Add egg white and flour. Mix well. Set aside for at least 1 hour.
 
Heat oil and deep fry balls on a medium flame until golden. Drain to a kitchen towel.
 
Stir in the corn flour with 3 tbsp water.
 
Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic. fry onions until transparent.
 
Add bell peppers and fry for 2 minutes.
 
Add sauces, when they begin to bubble, add the corn flour mixture and 1 cup water or stock.
 
When the sauce begins to bubble, add the balls, spring onions and toss.
 
Cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook.
 
Garnish with spring onions and serve as a appetizer.



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