Chicken Manchurian Recipe By Sujata Limbu At Betterbutter

CHICKEN MANCHURIAN

Chicken Manchurian image

A simple and savory dish with an element of freshness delivered by the fragrant and flavorful cilantro. Serve immediately over white rice.

Provided by heavenzH2O

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 19

Ingredients

1 egg, beaten
1 ½ tablespoons all-purpose flour
1 ½ tablespoons corn flour
1 pinch salt and ground black pepper to taste
1 pound chicken, cut into cubes
vegetable oil for frying
2 tablespoons vegetable oil
2 tablespoons crushed fresh ginger root
2 tablespoons crushed garlic
½ cup chopped fresh cilantro
2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste
1 cup chicken stock
2 tablespoons soy sauce
¼ teaspoon white sugar
¼ teaspoon ground black pepper
¼ teaspoon monosodium glutamate (such as Ajinomoto®)
½ green bell pepper, cut into 1-inch pieces
½ cup water
2 tablespoons corn flour

Steps:

Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 12.4 g, Cholesterol 115.8 mg, Fat 17.5 g, Fiber 1 g, Protein 29 g, SaturatedFat 3.2 g, Sodium 736.5 mg, Sugar 1 g

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