Chicken Manchurian

This is a super easy chicken manchurian recipe that is ready in minutes. Serve it hot with some egg fried rice or veg noodles

Ingredients

2 chicken breasts, chopped finely to a minced texture
1 tsp dark soy sauce
1 tsp chilli garlic sauce
Pinch salt
Pinch black pepper
1 egg white
1 tbsp rice flour
3 tbsp cornflour

Sauce

Leftover sliced cabbage
1 onion, roughly chopped
1 red pepper, chopped
1 green pepper, chopped
2-4 garlic cloves
Thumb-sized piece of ginger
3 spring onions
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp white vinegar
Sprinkling black pepper
1 tsp chilli paste
Squirt tomato ketchup
¼ tsp salt
1-1½ tbsp cornflour

Method

Mix the ingredients well to ensure that it is well coated in the flour.
Heat sunflower oil in a pan.
Carefully drop the chicken pieces into the oil and cook for 2-3 minutes until golden.
Turn pieces over and separate any that have stuck together for a total of 4 minutes.
Transfer cooked chicken to a plate to drain while cooking the rest of the mix.
While the chicken is cooking, heat a separate pan to make the sauce.
Add chopped ginger and garlic and cook for a few seconds.
Add some chilli if you would like it spicier.
Add the onions and cabbage and cook until softened (about 2 minutes).
Add the spring onions, peppers and cook on high heat for another 2-3 minutes.
To make the sauce, mix the soy sauces, vinegar, chilli paste, ketchup and salt together.
Add this to the onion mixture and mix well.
Add 300ml boiling water
Make a paste with the cornflour and 1 tbsp water and then add to the sauce.
Add the cooked chicken and mix through.
Serve with plain rice, fried rice, sticky jasmine rice or these veg noodles.

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