Name: Chicken Manchurian
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Egg, beaten - 1; All-purpose flour - 1 ½ tablespoons; Corn flour - 1 ½ tablespoons; Salt and ground black pepper to taste - 1 pinch; Chicken, cut into cubes - 1 pound; Vegetable oil for frying - 1 pound; Vegetable oil - 2 tablespoons; Crushed fresh ginger root - 2 tablespoons; Crushed garlic - 2 tablespoons; Chopped fresh cilantro - ½ cup; Serrano chile peppers, cut into 1/4-inch pieces, or more to taste - 2; Chicken stock - 1 cup; Soy sauce - 2 tablespoons; White sugar - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Monosodium glutamate (such as Ajinomoto®) (Optional) - ¼ teaspoon; Green bell pepper, cut into 1-inch pieces - ½; Water - ½ cup; Corn flour - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Manchurian

1. Egg, beaten - 1

2. All-purpose flour - 1 ½ tablespoons

3. Corn flour - 1 ½ tablespoons

4. Salt and ground black pepper to taste - 1 pinch

5. Chicken, cut into cubes - 1 pound

6. Vegetable oil for frying - 1 pound

7. Vegetable oil - 2 tablespoons

8. Crushed fresh ginger root - 2 tablespoons

9. Crushed garlic - 2 tablespoons

10. Chopped fresh cilantro - ½ cup

11. Serrano chile peppers, cut into 1/4-inch pieces, or more to taste - 2

12. Chicken stock - 1 cup

13. Soy sauce - 2 tablespoons

14. White sugar - ¼ teaspoon

15. Ground black pepper - ¼ teaspoon

16. Monosodium glutamate (such as Ajinomoto®) (Optional) - ¼ teaspoon

17. Green bell pepper, cut into 1-inch pieces - ½

18. Water - ½ cup

19. Corn flour - 2 tablespoons

How to cook deliciously - Chicken Manchurian

1. Stage

Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.

2. Stage

Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.

3. Stage

Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.

4. Stage

Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.

5. Stage

Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.