Chicken Manchurian, a delightful Indo-Chinese dish, features fried chicken mixed with Indian and Chinese seasonings and can be prepared in both dry and gravy versions. Perfect as a side or starter, it goes wonderfully with chicken, egg, vegetable, and seafood noodles, along with different types of fried rice.
Combine bite-sized chicken pieces with ginger garlic paste, chili powder, pepper, salt, soy sauce, all-purpose flour, and corn flour in a bowl.
Mix well, ensuring even coating, and let the mixture marinate for minimum 15 minutes to enhance flavor and texture before frying.
To Fry the Chicken
Heat oil in a pan on medium heat, then carefully place the marinated chicken pieces in, ensuring not to overcrowd the pan for even frying.
Fry each piece for 5 to 7 minutes on both sides until golden, then remove from oil and set aside on a paper towel to drain excess oil.
To Prepare Chicken Manchurian Dry
In the same pan with remaining oil, gently sauté garlic until it becomes aromatic. Take care to avoid burning, as this can affect the overall flavor of the dish.
Add both onion and spring onion, sautéing until they soften and become translucent, enhancing the base flavor.
Introduce yellow and red bell peppers, giving them a quick stir to blend their flavors without losing their crunch.
Mix in ketchup, chili garlic sauce, and soy sauce thoroughly for a harmonious blend of sweet, spicy, and savory notes.
Stir in the cornstarch slurry (a mix of the cornstarch and water mentioned in the ingredient) to thicken the sauce, ensuring it coats the ingredients evenly.
Add in the fried chicken pieces, mixing well to ensure they're completely covered in the sauce.
Garnish with spring onion and white sesame seeds, then serve your aromatic and colorful Chicken Manchurian Dry.
To Serve
Enjoy this delicious Chicken Manchurian dry with schezwan chicken fried rice, egg fried rice, veg fried rice, or as a standalone starter. For additional pairing ideas, refer to the serving suggestions section.
Notes
Here are some helpful tips for creating a delightful Chicken Manchurian:
Quality of Chicken: Fresh, boneless chicken is ideal. Uniformly cut pieces cook evenly and absorb marinade better, resulting in a more tender and flavorful dish.
Marination Time: A minimum of 15 to 30 minutes marination ensures the chicken is infused with flavors.
Balanced Ingredient Ratios: Measure each ingredient with precision. This balance is crucial in achieving the dish's distinctive taste. Pay special attention to the ratio of spices to sauces to ensure harmony in flavors.
Manchurian Sauce Mastery: The sauce's consistency should be neither too thick nor too thin. Aim for a velvety texture that coats the chicken well. The combination of ketchup, soy, and garlic chili sauce needs to be perfect for that authentic Manchurian flavor.
Tailor to Your Palate: Adjust the sauce to your liking. Increase the sweetness with a bit more ketchup or add more garlic chili sauce for extra heat.
Optimal Cooking Heat: Cook on a medium-high flame to ensure even cooking without burning the ingredients. This heat level allows for a perfect sauté, enhancing the dish's flavors.
Sauce Thickness: Use a cornstarch-water mixture to thicken a runny sauce, or add a bit of water or chicken broth to thin out a thick sauce. Achieving the right consistency is key for the sauce to cling to the chicken properly.
Vegetable Crunch: Add diced bell peppers or onions for an added crunch. Sauté them briefly to keep them crisp and vibrant, adding a textural contrast to the dish.
Practice Safe Cooking: When frying, ensure the oil is hot enough for a sizzle but not so hot that it smokes. Avoid overcrowding the pan to ensure each piece of chicken is crispy.
Serving Temperature: Serve Chicken Manchurian hot for the best taste experience. Its flavors are most pronounced when warm, making it an ideal partner for various rice or noodle dishes.