Chinese Manchurian Chicken Recipes

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

How to make the recipe

1. Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder and pepper powder.
2. Add egg white and flour. Mix well. Set aside for at least 1 hour.
3. Heat oil and deep fry balls on a medium flame until golden. Drain to a kitchen towel.
4. Stir in the corn flour with 3 tbsp water.
5. Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic. fry onions until transparent.
6. Add bell peppers and fry for 2 minutes.
7. Add sauces, when they begin to bubble, add the corn flour mixture and 1 cup water or stock.
8. When the sauce begins to bubble, add the balls, spring onions and toss.
9. Cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook.
10. Garnish with spring onions and serve as a appetizer.