Ingredients:
For the Chicken Balls:
- 250 grams boneless chicken, cut into small cubes
- 2 tablespoons all-purpose flour (maida)
- 1 tablespoon cornstarch
- 1 egg
- 1 teaspoon ginger-garlic paste
- Salt and pepper to taste
- Oil for deep frying
For the Manchurian Sauce:
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 medium onion, finely chopped
- 1 medium bell pepper (capsicum), diced
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon vinegar
- 1 tablespoon cornstarch mixed with 3 tablespoons water (cornstarch slurry)
- 1/2 cup water or chicken broth
- 1/2 teaspoon sugar (optional)
- Salt and pepper to taste
- Chopped spring onions (scallions) for garnish
Instructions:
Prepare the Chicken Balls:
- In a bowl, combine boneless chicken cubes, all-purpose flour, cornstarch, egg, ginger-garlic paste, salt, and pepper. Mix well until the chicken is coated evenly.
- Heat oil for deep frying in a pan over medium-high heat.
- Shape the chicken mixture into small balls (about 1 inch in diameter).
- Fry the chicken balls in batches until they are golden brown and cooked through. Remove and drain on paper towels.
Make the Manchurian Sauce:
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
- Add finely chopped garlic, ginger, and green chilies. Saute for a minute until fragrant.
- Add finely chopped onions and diced bell pepper. Stir-fry for 2-3 minutes until they are slightly softened but still crunchy.
Add Sauces and Seasonings:
- Add soy sauce, tomato ketchup, chili sauce, and vinegar to the skillet. Mix well.
- In a small bowl, mix cornstarch with water to make a slurry. Gradually pour this slurry into the skillet while stirring continuously.
Cook the Sauce:
- Pour in water or chicken broth. Stir well and bring the mixture to a boil.
- Reduce the heat to low. Let the sauce simmer for 2-3 minutes until it thickens to your desired consistency.
- Taste the sauce and adjust seasoning with salt, pepper, and sugar if needed.
Combine Chicken Balls and Sauce:
- Add the fried chicken balls to the skillet with the prepared Manchurian sauce. Gently toss the chicken balls until they are evenly coated with the sauce.
Garnish and Serve:
- Garnish with chopped spring onions (scallions).
- Serve Chicken Manchurian hot as an appetizer or as a main dish with fried rice or noodles.
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