Chicken Manchurian

    

Chicken Manchurian is one of my all time favorite Chinese dishes. Chicken cubes are deep fried and dipped in a spicy sauce having all the true flavors of ginger, garlic etc. After a number of tests and trials, I have got an easy recipe for this one.  Here I am sharing it with you...Try and Enjoy!!!!

Only 3 steps are there. 

Step 1:- Fry the chicken pieces

   Boneless chicken pieces       - ½ kg

   Egg                                       - 1

   Corn flour                            - 2 tbsp

   Pepper powder                     - ½ tsp

   Salt                                       - as required

Method: - 

Make a mixture of egg , corn flour , pepper powder and salt.

Marinate chicken pieces in it for at least one an hour.

 Then deep fry to become golden.

Step 2: -  Prepare the Manchurian sauce

Any sunflower oil                    - 2 tbsp

Finely chopped ginger             - 1 inch piece

Finely chopped garlic              - 10 pods

Chopped green chillies   - 3

Pepper powder                        - ½ tsp

Soya Sauce                        - 1 tbsp

Cornflour                                - 2 tbsp

Salt to taste

Chopped spring onion    - 1 tbsp

Method:-  

1)    Heat oil in a pan.

2)    Add finely chopped ginger garlic pieces and chilli pieces and stir well. Wait till it become golden.

3)    Add pepper powder and salt to taste.

4)    Then add soya sauce.

5)    Mix corn flour in some water and then add it to the boiling sauce.

Now the Manchurian sauce is ready.

Step 3:- Mix the chicken pieces with the Manchurian sauce.

1)    Add the chicken pieces into the sauce and mix well.

2)    If you have chicken stock, you can add it also. That’s optional but will improve the taste a lot.

3)    Garnish with spring onion.

Serve hot with Fried Rice, Noodles etc...

Tips:-

·        The secret of a tasty Manchurian is the use of chicken stock for preparing the sauce.

·        I used to prepare this dish at least 2-3 hours before the time of serving. It will help the chicken pieces to absorb all the flavors of the Manchurian sauce and spring onion well.