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Chicken Manchurian

Written By Neerakar on Tuesday, February 15, 2011 | 2:44 PM

Call it Manchurian or Chicken Chili, the basic difference is how spicy you want the dish. If the dish is on the sweeter side, we call it Manchurian and if the dish is on the spicy side, we call it Chicken Chili. I will be dividing this recipe in four parts- Marination, Homemade Manchurian/Chili Sauce, frying the chicken and the final part, stir fry/mixing everything together. So here it is !

Ingredients for the Marinade: 
1) 2 lbs of boneless chicken thighs
2) 1 Cup of All purpose Flour
3) 3 tbs of corn starch
4) 2 eggs
5) 1 tbs of cumin powder
6) 1 tbs of coriander powder
7) 1/2 tbs of turmeric powder
8) Salt & Pepper
9) 1-2 Cups of Water

Direction for the Marinade:
In a bowl add the flour, corn starch, cumin, coriander & turmeric powder, salt & pepper. Make sure you mix the ingredients well. Then add eggs.
After you add eggs, slowly mix the ingredients together. Slowly add water. You don't want to add all the water at once other wise you will get a little lumps of dough that will not mix properly. Mix it really well. You might not need two cups of water. Above is the desired consistency for the marinade.
Add the chicken and let it marinade for about 30-45 minutes.

Ingredients for Homemade Manchurian/Chili Sauce:
1) 4 finely chopped garlic
2) Inch of garlic finely chopped
3) 5-6 Serrano Chilies / Thai Chilies
4) 3 tbs of Chili Garlic Sauce
5) 2 Roasted Red Peppers finely chopped
6) 1/2 Red onions finely chopped
7) 3-4 tbs of Ketchup
8) 2 tbs of Soy Sauce
9) 1 tbs of Hoisin Sauce
10) Salt & Pepper for Taste
11) 2 tbs of butter .
12) 1 tea spoon of corn starch mixed in water
Direction for the Sauce:
In a hot pan, add some butter then take it off the heat. This way the butter doesn't get burned. Sautee ginger, garlic and chilies off heat. Add onions and turn the heat to medium. Add two pinches of salt & pepper. Cook the onions until medium brown, then add the roasted red peppers. Add soy sauce and cook it for about 1 min. 
Add ketchup and hoisin sauce and let it shimmer for about 2 minutes. Add the corn starch mixed with water. This will give the sauce a nice consistency. 
You homemade Manchuria/Chili sauce is now ready. 

Direction for frying the Chicken:
In a deep pan or a fryer heat peanut oil. You can also use vegetable oil since both of their boiling points are pretty much the same. Remember, hotter the oil the better it is. Slowly add the chicken. Be very careful not to burn yourself.
Fry the chicken until it turns golden brown. Above is a good example of how the chicken should look after you take it out of the fryer.

Ingredients for the Final Part:
1) 1 Big or 2 Small Red Onion Diced
2) 1 Green Pepper Diced
3) Finely Chopped Scallions
4) 1 tbs of Soy Sauce










Directions for the Final Part:
After your done with frying the chicken, take all the oil out. If you used a pan to fry the chicken, in the same pan leave a little bit of oil. Then add the onions, peppers, and scallions. Sautee for few minutes and then add some soy sauce.
To the sauteed vegetables add the fried chicken and your Manchurian/Chili sauce. Cook for another minute or two and then turn off the heat. Let it sit in the pan with the lid closed for about 10 mins to let the chicken and the vegetables absorb the sauce.
Bon Apetit 
You Chicken Manchurian/Chili is ready to be served. Eat Well :) !!!

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