[Chinese rice and chicken chilli with gravy]
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Chicken Manchurian is a delicious and popular Indo-Chinese recipe that is made with crispy fried chicken and a spicy, sweet and sticky sauce. Read on to learn how to make my easy Chicken Manchurian recipe at home.
This dish has risen to popularity for good reason. If you have ever tried Chicken Manchurian, you know how absolutely addictive it can be! Golden brown nuggets of boneless chicken are tossed in a divinely tangy sauce and served over rice.
It is pure comfort food at its finest, and I’m pleased to show you how to make it at home. Love crispy food? Try these Crispy Breaded Chicken Cutlets with Creamy Garlic Pasta.
WHAT IS CHICKEN MANCHURIAN?
Chicken Manchurian consists of crispy coated boneless chicken pieces served in a spicy, tangy brown or red sauce. Despite the name, Chicken Manchurian is an Indo-Chinese recipe popular in Indian & Pakistani restaurants, and bears little resemblance to Manchu or Chinese cuisine.
The addictive Manchurian sauce is made up from sweet ketchup, umami soy sauce and, sometimes, chili garlic sauce. Itās always garnished with green onions. And itās always super delicious š
Some recipes call for capsicum (a.k.a. green bell pepper), but you should omit it for a truly authentic chicken Manchurian. The resulting sauce is piquant and syrupy, with a perfect balance of flavors.
When you get Chicken Manchurian at a restaurant, its typically served as a bright red sauce that is often tinted with red food colouring. One bonus of making your own Chicken Manchurian at home is that you can omit the food coloring and stick to pure flavor. As you can see from the photos, it is still a bright and beautiful dish!
Heat your oil in a heavy bottomeTO MAKE MANCHURIAN SAUCE:
The sauce for Manchurian Chicken is primarily made from ketchup, chili garlic sauce (optional), soy sauce, and chopped green onions. You may also add cubed onions and green capsicum (bell pepper), but I usually donāt add either.
Heat the oil in a wok over medium heat. SautƩ the garlic and ginger until fragrant, about 30 seconds. Add in the green onions and cook another 30ish seconds, until the onions begin to wilt.d sautƩ pan. You can test to see if the oil is hot enough to proceed by dripping a small bit of batter into the pan. It should start to sizzle and cook immediately.
When the oil is hot enough, spread out your coated chicken pieces in a single layer. It is important to not crowd the pan, so work in batches if you must. Fry the chicken 2-3 minutes, until golden brown and lightly crispy. Flip and repeat on the other side.
Who needs gold when you can have this perfect golden chicken??? Lol š
HOW TO MAKE IT
This recipe basically has two components: crispy battered chicken and sweet Manchurian sauce.
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