350gmsChicken, cut into medium size cubesmeasured after cleaning (I used boneless chicken)
For egg batter
1.5tspRed chilli sauce
For the sauce
2tbspCrushed ginger and garlic each
1-2Green chilli chopped
2 - 2.5tbspSoya sauce
1.5tbspRed chilli sauce
1/4 - 1/2tspSalt
2-3stalksSpring onion chopped (white and greens separate)
Oil I used sunflower oil
Combine all the ingredients of the batter. Dip the chicken pieces in egg batter. Heat oil for deep frying in a pan (refer notes). Once the oil is hot, reduce heat. Add chicken pieces to the oil and increase the heat to low-medium. Fry the chicken pieces till they turn light golden colour. Make sure you dont fry it too long, otherwise the chicken will harden. Keep it aside.
In a wok, heat oil. Lightly fry the crushed ginger and garlic. Add green chillies and white of spring onions. Stir for a few seconds. Add chicken stock/water. Add all the other ingredients of the sauce except cornflour. Cook for 2-3 minutes.
Add 3 tbsp water to cornflour and make a thick paste. Add cornflour paste to the sauce and give one boil. Add fried chicken pieces and cook for 2-3 mins, till sauce turns slightly thick. Serve hot garnished with spring onion greens.
If you want to make it as a soup instead of a curry, cut the chicken pieces into thin strips, instead of cubes. Also you can add more water/chicken stock to adjust the consistency.Be careful while adding salt, since soya sauce is used in the batter and sauce. I shallow fried the chicken pieces instead of deep frying.
This Chicken Manchurian was printed from https://mariasmenu.com/chicken/chicken-manchurian.
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