Chicken Manchurian Recipe

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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.