Indo-Chinese Chicken Manchurian w/o cornstarch

10 Jan

I am a big fan of original Chinese food. Even if I would try Italian, Chinese, French food at home, even North Indian or South Indian, the local  people will do the job 100 times better than me, because I believe you are best at your local cuisine and good with the others. No matter how hard you try, the local taste and foreign hands make all the difference. Well, in India suddenly Chinese food became so popular. But even when the streets did not have any Chinese food on their menu, my dad used to take us to the only Chinese hotel we had in our area. Then, he’d come home and try making a few experiments. I was a fan of Chopsuey (Dad’s style, he’d have stir-fried veggies with boiled noodles and crispy noodles on top with a half-fried egg). Chinese cooking is stir fried which is in a wok and on a high flame mostly cooked in peanut or sesame oil.  However, since this is an experiment of Indo-Chinese recipe, hope you guys enjoy it. I loved it with fried rice.

Ind-Chinese Chicken Manchurian

Tip: This recipe is without corn-flour, if you would like to add cornstarch, mix 1/2 tbsp of cornstarch in the marinade before frying the chicken.

All you need:

1) Chicken 500 gms (boneless, skinless) chopped into medium bite size pieces

2) 1 egg

3) Salt (to taste) You can substitute ajinomoto here!

4) Black pepper powder (to taste)

5) 1 onion sliced

6) 1/2 cup chicken broth

7) 1/4 cup tomato puree

8) 2 tbsp ketchup

9) 2 tbsp soy sauce

10) 1 tbsp sugar

11) 1 tbsp garlic finely chopped

12) 1 inch ginger julienne

13) 2 green chilies 1 finely chopped and the other cut into big pieces.

14)  3 stalks of spring onions chopped (for garnishing)

15) Oil (for frying)

Ready, Set, Go :

1) Mix the egg, finely chopped green chili, salt and pepper in a bowl. Whisk. Add the chicken to the marinade.

2) Heat oil in a deep pan and fry the chicken pieces till they are golden brown. Keep aside.

3) For preparing the sauce, heat a tablespoon of oil in a pan, add the onion and till they are pink. Stir fry on medium flame.

4) Add ginger garlic and fry for about  a minute.

5) Add green chili and ketchup, tomato puree, sugar, soy sauce. Add a little seasoning. Add the broth.  Let it cook for 5 minutes or till the sauce is thick.

6) Turn off the gas. Add the fried chicken.  Garnish with chopped green onions. Serve with hot steamed rice or fried rice.

Ind-Chinese Chicken Manchurian


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