Chicken Manchurian

An iconic Indo-Chinese dish served as an entree

• CuisineIndo-Chinese
• CategoryChicken
• CourseStarters

Ingredients

• 1.8 kgsChicken tenderloins
• 2 tbspGinger, minced
• 2 tbspGarlic, minced
• 2 tbspDark soy sauce
• 1 tspSugar
• ½ tspGround pepper
• ½ tspSalt
• ½ cupCornflour
• ½ cupWater
• 2Eggs
• 4 tbspRice flour
•  Oil for deep frying
•  
• Manchurian Sauce
• 2 tbspGinger, minced coarsely
• 2 tbspGarlic, minced coarsely
• 8Green chillies, sliced fine
• 2 tbspOil
• 2 tbspDark soy sauce
• 2 tbspVinegar
• 2 tbspCornflour
• 1 cupWater
• 1 bunchChives

Preparation

1. Cut each chicken tenderloin into three equal pieces
2. Add ginger, garlic, dark soy sauce, sugar, ground pepper, salt and mix
3. Marinate for 1 hour
4. Add cornflour dissolved in water, beaten eggs, rice flour and mix thoroughly
5. Deep fry in batches and put on absorbent paper


6. Heat oil and gently fry ginger, garlic and chillies till soft
7. Add soy sauce and vinegar and simmer
8. Dissolve cornflour in water and add and simmer for 15 minutes
9. Serve fried chicken pieces drizzled with manchurian sauce and garnished with chopped chives

Another dish from this strange portmanteau category of Indian Chinese. This is the classic Chicken Manchurian with a small twist. The usual one comes in large quantities of gravy (referred to as Manchurian sauce) that you have with fried rice. Here, it is served as a starter with a much smaller quantity of the sauce drizzled on top.