Chicken Manchurian

🛒 Ingredients

• Chicken breast, boneless, skinless 150 g · 248 kcal
• Cornstarch 20 g · 73 kcal
• All-purpose flour 10 g · 36 kcal
• Egg 25 g · 35 kcal
• Ginger, fresh 5 g · 4 kcal
• Garlic, fresh 5 g · 7 kcal
• Green chilies 5 g · 2 kcal
• Onion 30 g · 12 kcal
• Bell pepper 30 g · 9 kcal
• Spring onion 5 g · 2 kcal
• Soy sauce 24 g · 20 kcal
• White vinegar 10 g · 3 kcal
• Ketchup 10 g · 10 kcal
• Sesame oil 2 g · 18 kcal
• Vegetable oil 18 g · 160 kcal
• Water 50 g · 0 kcal
• Sugar, granulated 10 g · 40 kcal
• Salt 3 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken breast into 1-inch pieces. In a bowl, marinate chicken with ginger-garlic paste, a pinch of salt, and a dash of soy sauce for 15 minutes.
2. In another bowl, prepare a batter by mixing cornstarch, all-purpose flour, egg, a splash of water, and a pinch of salt until smooth.
3. Coat the marinated chicken pieces thoroughly with the prepared batter.
4. Heat vegetable oil in a deep pan or wok over medium-high heat. Deep-fry the chicken pieces until golden brown and crispy, then remove and drain on paper towels.
5. In the same wok, remove most of the oil, leaving about 1 tablespoon. Add chopped garlic, ginger, and green chilies, and sauté for 30 seconds until fragrant.
6. Add diced onion and bell peppers, and stir-fry for 2-3 minutes until slightly softened but still crisp.
7. In a small bowl, whisk together soy sauce, white vinegar, ketchup, sugar, and 1/2 teaspoon of cornstarch with water to create the sauce mixture.
8. Pour the sauce mixture into the wok and cook, stirring constantly, until it thickens and becomes glossy.
9. Add the deep-fried chicken pieces to the wok and toss gently to coat them evenly with the Manchurian sauce.
10. Garnish with chopped spring onion and serve hot with steamed rice or noodles.