A restaurant-style Indo-Chinese dish, Chicken Manchurian made easily with store-bought sauces. (Red Chilli, Green Chilli, and Soy Sauces). Yes, this is the ‘One with the Sauces’. My hangover from the ‘Friends’ reunion.
Chicken Manchurian (the One with the Sauces)
® This is a RAS signature Recipe©
♦Prep time:15min ♦Cook time:15min ♦Yield:6Servings.
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Chicken Manchurian (the One with the Sauces)
Description
When made using Ching’s Secret sauces, Chicken Manchurian becomes the ultimate "Street-Style" Indo-Chinese dish—it is characterized by a darker, more intense color and a high-heat, pungent flavor profile that mimics the fast-paced woks of Indian food stalls.
Ingredients:
Instructions
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Add the chicken chunks(600gms), into a large bowl. Add the crushed garlic(4Tbsp), plain flour(6Tbsp), cornstarch(6Tbsp), black pepper(1tsp), salt(1tsp) and eggs(2Nos).
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Add just a dash of water and mix everything well, so that there are no lumps of dry flour. Set this aside briefly while you prep all the remaining ingredients.
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Heat oil in a small wok suitable for frying the chicken in 2 or 3 batches. Fry each batch till light golden (See notes) and leave to drain.
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Take six Tbsp of the oil from frying the chicken and transfer it to a nonstick pan or wok and bring it to a heat.
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Fry the minced garlic(6Tbsp), briefly without going dark in colour. Be careful at this step!
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Quickly add the dried red chilli paste(1-2Tbsp), first and stir on moderate heat till a deep red colour is achieved and the oil separates.
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Next, add (2Tbsp) of the green chilli sauce along with the stock cube. Stir till the cube is mashed into the sauce.
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Add the chopped onion, green chilli, capsicum and spring onion bulbs, and stir briefly till just slightly softened.
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Now, add 3-4 cups of water and add the remaining (2Tbsp) of the green chilli sauce, red chilli sauce(2Tbsp) and dark soy sauce(1Tbsp).
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Bring to a boil. Add vinegar(1tsp) and sugar(1tsp) . Add the fried chicken pieces now.
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Stir in the slurry and allow to thicken the sauce a bit.
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Garnish with spring onion greens and coriander leaves and serve hot.
Note
- When frying the chicken, it is really important that you don't fry it too long. ♦ Add the batter-coated pieces one by one into the hot oil, to prevent them from clumping together while frying, and ruining the crust when you try to separate them. ♦ Add the chicken in small batches, without overcrowding, to get the perfect crust.♦Once the chicken is added to the hot oil, adjust the heat to a medium sizzle and do not stir for 1 minute. Then, with metal tongs, gently flip/separate the pieces. ♦Fry till a light golden colour is achieved with a bouncy texture and slightly crispy exterior. Remember, the pieces will cook once more in the sauce.♦Do not over-fry the chicken, or they will lose that 'tender and succulent' bite in the Manchurian gravy.
- Red chilli paste is made from grinding mild dried red chillies that have been boiled in water and left to rehydrate for some time before they are ground to a paste. It can be purchased at Asian supermarket aisles. Here's how to make it at home. Red Chilli paste.
- Do note that the spiciness level of red chilli paste will vary according to the variety of dried red chillies used, so use it to your own discretion.
- Key Ingredients: Chicken, Garlic, Onion, Green Chilli, Capsicum, Spring Onion, Coriander, (sauces-green chilli, red chilli, dark soy), Dried chilli paste, vinegar, stock cube, sugar, cornflour, flour, oil, salt , pepper.
