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Chicken Manchurian Dry
Chicken Manchurian Dry is a popular Indo-Chinese dish featuring crispy fried chicken tossed in a tangy and mildly spicy sauce, perfect as a starter or side dish. Ingredients: Boneless chicken, Soy sauce, Vinegar, Capsicum, Garlic, Corn starch, Maida, Onion, Black pepper powder, Ginger garlic paste, Cooking oil, Spring onion, Green chilli, Red chilli sauce, Tomato sauce, Ginger
45min
Cook Time
4
Servings
Recipe
290 kCal
Recipe
1
In a mixing bowl, combine 250 grams of boneless chicken (cut into bite-sized pieces) with 2 tablespoons of cornflour, 1 tablespoon of all-purpose flour (maida), 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of black pepper powder, and salt to taste. Mix well and let it marinate for 15-20 minutes.
2
Heat oil in a deep frying pan and fry the marinated chicken pieces until they turn golden brown and crispy. Remove from oil and set aside on a paper towel to drain excess oil.
3
In another pan, heat 2 tablespoons of oil and sauté 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and 2-3 chopped green chilies for a minute.
4
Add 1/4 cup of finely chopped onions and 1/4 cup of chopped capsicum. Cook for 2-3 minutes until the vegetables are slightly softened.
5
In a small bowl, mix 2 tablespoons of tomato ketchup, 1 tablespoon of soy sauce, 1 tablespoon of red chili sauce, and 1/2 tablespoon of vinegar. Pour this sauce mixture into the pan with the vegetables and cook for a minute.
6
Add the fried chicken pieces to the pan and toss well to coat them evenly with the sauce. Cook for 2-3 minutes until the sauce thickens and coats the chicken well.
7
Garnish with chopped spring onion greens and serve hot.
Nutrition
290
kCal
18 g
Protein
15 g
Fat
20 g
Carbs
250 g of Boneless Chicken
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1 tbsp of Soy Sauce
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½ tbsp of Vinegar
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60 g of Capsicum
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2 tbsp of Corn Starch
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1 tbsp of Maida
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60 g of Onion
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½ tsp of Black Pepper Powder
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4 tbsp of Cooking Oil
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2 Green Chillies
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2 tbsp of Tomato Sauce
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1 tbsp of Ginger
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