Monday, 7 January 2013

Chicken Manchurian - Chinese Style

I got this idea from Gobi manchurian. So named it chicken manchurian. Pretty much followed the same steps that I did for Gobi manchurian, just replaced gobi with boneless chicken pieces and the dish came out to be awesome. We had it with vegetable fried rice and this was a very filling dinner.

Boneless Chicken – 200 grams
Oil - for deep frying
Maida/All Purpose Flour – 4 tbsp
Cornflour – 4 tbsp
Pepper Powder – 1 tsp
chilly powder - 1 tsp
lemon juice - 2 tsp
Salt to taste

Garlic – 5 grams
Ginger – 5 grams
Green Chilly – 20 grams
onions – 50 grams
Capsicum – 30 grams (optional)
Tomato Sauce – 1 tbsp
Soya Sauce – 2 tsps
Cornflour – 1 tbsp
Coriander leaves - few

In a bowl, add the Maida, Cornflour, rice flour, pepper powder, chilly powder, ginger/garlic paste, lemon juice and little salt and mix well.
Add the chicken pieces to the above mixture. Mix well and marinate for about 2 hours.
Heat oil for deep frying.
Fry the chicken pieces.Cook on medium flame, till the outer batter is cooked and turns crispy. Drain on to a tissue and keep aside
Finely chop the ginger, garlic, onions, capsicum and green chillies.
Heat a Kadai with oil, add the green chillies, ginger and garlic and fry for a minute. Next add the onions and sauté.
Next add the chopped capsicum and fry for about 2 to 3 minutes on medium flame.
Now add the tomato sauce and soya sauce and salt sauté well.
Dissolve the cornflour in ½ a cup of water and add it. Stir well, till you get a semi solid, shiny consistency.
Adjust the consistency of the gravy by adding more water if needed.
Add the fried chicken pieces to the gravy and mix well.
Finally garnish with the coriander leaves.

Yummy chicken manchurian is ready!!

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