Chicken Manchurian
Chicken Manchurian is an Indian Chinese dish. Manchurian as a cooking style, sautés the main ingredients like chicken, shrimp and vegetables until crispy, then combined with a red sauce. The added vegetables, like bell pepper and the green onion topping are added for another layer of crispiness. The sauce is traditionally sweet & tangy, and from mild to spicy depending on the type of chile pepper used. Our chicken version uses Japones chile peppers, which aren’t very hot, but adds flavor to the dish. If you like spicy, use a hotter chile pepper or add a sprinkle of a hot chile powder to the sauce.
Serve Chicken Manchurian with rice and you a classic dish. It is found on many Indian and Pakistani restaurant menus around the world, but why travel when you can make it yourself. Enjoy!
Serves: 4
Ingredients:
1 Large Egg
5 Tablespoons Cornstarch, Divided
1 Teaspoon Freshly Grated Garlic
Sea Salt
2 Teaspoon Freshly Ground Black Pepper
1 Pound Boneless Skinless Chicken Breast, (about 2 medium) cut into one inch cubes
⅓ Cup Olive Oil or Canola Oil
5 or 6 Whole Japones Chile Peppers (Use a hotter chile if you want more heat)
½ Cup Ketchup
¼ Cup Sweet Chile Sauce (We use Thai Sweet Chile Sauce)
1 Cup Low Sodium Chicken Stock
2 Tablespoons Low-sodium Soy Sauce
½ Large Red Bell Pepper, Cut Into ¾ Inch Pieces
½ Large Green Bell Pepper, Cut Into ¾ Inch Pieces
2 to 3 Green Onions, Thinly Sliced
Cooked White Rice for Serving
Directions:
In a large mixing bowl, whisk the egg well. Slowly add 4 tablespoons of the cornstarch while continuing to whisk the egg. Whisk until smooth. Add the grated garlic, 1 teaspoon sea salt, and the 2 teaspoons freshly ground black pepper. Whisk again to combine. Add the cubed chicken, toss to coat evenly, cover and set aside for 30 minutes.
Prepare the sauce. In a medium mixing bowl, add the ketchup, sweet chile sauce, chicken stock, soy sauce, and 1 teaspoon sea salt. Whisk well to combine. Set aside until needed.
In a large wok, or large, non-stick skillet, add the ⅓ cup oil and heat over medium-high heat. When the oil starts to shimmer, carefully add the chicken. If using a wok, you might have to cook the chicken in a couple batches so it has room. Let cook for 4 to 5 minutes, turning the pieces occasionally, until they turn golden brown and a bit crispy around the edges. Cook another minute or so if needed. Watch so the chicken doesn’t burn. Transfer to a bowl with a slotted spoon.
Add the chile peppers to the skillet, stirring constantly for a minute or two. You can remove them if you prefer. Carefully add the sauce mixture and the bell pepper pieces. It can spatter, so be careful. Stir to combine. When the sauce stars to bubble, turn heat down to a medium simmer.
While the sauce is simmering, add the remaining tablespoon of cornstarch to a ½ cup of cold water. Mix well until smooth and no lumps. Add to the sauce, stir in to combine well. Continue to simmer for 4 to 5 minutes, stirring occasionally until the sauce thickens. Add the chicken, carefully stir to combine, and let simmer another minute to reheat the chicken. Adjust the salt and pepper if you like. You can also add a teaspoon or more of your favorite hot chile pepper if you want it spicier.
Plate over rice, topping each portion with some of the sliced green onions. Enjoy!