Restaurant-Style Manchurian Chicken Recipe Is Ready in Less Than 30 Minutes by 30Seconds Food
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If you're familiar with The Manchurian Candidate but not Manchurian chicken, that needs to change. This flavorful and easy Manchurian chicken recipe is better than takeout. Really.
Serve this easy chicken recipe with white rice, fried rice or rice noodles. Pack up the leftovers for lunch the next day.
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
- 3 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 egg
- 1 tablespoon soy sauce
- 4 tablespoons cornstarch
- 2 tablespoons flour
- oil, for frying
- 1/2 cup chopped red bell pepper (optional)
Sauce
- 2 tablespoons oil
- 4 cloves garlic, minced
- 1 tablespoon crushed ginger
- 1/4 cup chopped green onion
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 2 tablespoons red chili sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
Garnish
- chopped green onions
Here's how to make it:
- Combine the egg, soy sauce, cornstarch and flour in a bowl. Season with salt and pepper, to taste. Add a little water if it's too thick.
- Heat about 1/2 cup of oil in a frying pan or wok. Dip the chicken into the batter and then fry in the hot oil until browned and cooked through. Drain on paper towels. Wipe the pan or wok clean.
- For the sauce, heat the oil in the pan. Add the garlic, ginger and green onions and cook about 30 seconds.
- Add the red bell pepper and cook 2 minutes more.
- Add ketchup, soy sauce, red chili sauce and sugar. Cook about 2 minutes.
- Combine the cornstarch and water to make a slurry. Add to the sauce and cook until it thickens a bit. Return the chicken to the pan. Stir to coat the chicken with the sauce. Garnish with chopped green onions, if desired.
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