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Spicy Chicken Manchurian Recipe #2022

                                  

         Spicy Chicken Manchurian Recipe #2022

                                                                              By- Chef Yash Pawar

Rarely is there a pair of eyes that would light up at the mention of Manchurian. This widely popular dish, served dry or with gravy is a staple at pan Asia and multi cuisine eateries of every scale. Without much ado, here is the recipe for the favorite chicken variant. For the vegetarian version, simply substitute the chicken with vegetable or paneer, Chicken stock with vegetable stock or just plain water and omit the egg white from the marinade.



Prep time: 1 Hour
Marination time: 30 minutes
Cooking time: 20 minutes
Serves: 2

INGREDIENTS 

  1. Chicken mince - 700gm
  2. Extra Light olive oil for Deep-frying 
  3. Salt to tast 
  4. Black paper powder - 1/2 tsp.
  5. Chicken stock - 1 cup.

For the Marinade

  1. Ginger- Garlic paste - 1 Tbsp.
  2. Salt to taste 
  3. Egg White - no. 1
  4. Corn flour - 3- 4 Tbsp.
  5. Soy sauce - 1/2 tsp.
  6. Red chilli powder - 1 tsp.
  7. Baking powder - 1/2 tsp.
For the Manchurian sauce

  1. Olive oil - 1 Tbsp.
  2. Garlic, chopped - 2 Tbsp.
  3. Ginger, Chopped - 2 Tbsp.
  4. Onion, chopped - no.1
  5. Green chilli, chopped - 1 Tbsp.
  6. Red, Green, Yellow capsicums, diced - 1/2 cup.
  7. Soy sauce - 2 Tbsp.
  8. Suger - 1 tsp.
  9. Lime juice - 1/2 tsp.
  10. Salt to tast 
  11. Black paper powder - 1/2 tsp.
  12. Chicken stock - 1 cup.

To Garnish

  1. Handful of coriander leaves, chopped.



METHOD


  1. For the marinade, combine all the ingredients and apply to the chicken. Place in the refrigerator for 30 minutes
  2. Divided the marinated chicken into smal lemon-sized balls. Deep-fry in extra light olive oil till golden brown and crisp. set aside.
  3. For a manchurian sauce, heat extra light olive oil in a wok and saute the ginger, garlic, onion and green chilli till fragrant.
  4. Saute the capsicum for 1 minute and then add the soy sauce, suger, lime juice, salt and black papper powder. Add the chicken stock and bring to a boil. Now add the cooked chicken pieces and stir well for 1 minute.
  5. Thicken the sauce with the corn flour slurry. Stir and take off heat.
  6. Garnish with coriander leaves and serve hot.

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