Best 2 Chicken Manchurian Recipes

CHICKEN MANCHURIAN

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.

CHICKEN MANCHURIAN

Steps:

• Chop the Garlic and pineapple.
• Cut the chicken breasts into thin long strips.
• Heat oil in a fry pan and fry garlic in it for a few seconds.
• Then add in chicken and pineapple and sauté it.
• Cook till the colour changes then add in Worcestershire sauce and reduce to low.
• Now mix in chilli garlic sauce and tomato ketchup.
• Add in lemon juice, salt, crush red chilli and black pepper powder, and mix well.
• Simmer gently for a few minutes then increase the heat.
• Immediately add in corn flour while stirring. Stir for a minute or 2.
• Serve hot with rice of choice.