Chicken Manchurian Dry Recipe

Chicken Manchurian Dry tastes delicious and is best to serve as an appetizer during your house parties.

Monika Manchanda
Chicken Manchurian Dry Recipe
492 ratings.

This Chicken Manchurian Dry is a lip smacking dish that is easy, quick and delicious,can be served as an appetizer or as a side dish along with the main course. 

Manchurian might not be an original Chinese dish but as far as we Indians are concerned, it is our most loved Chinese dish. Whether it is the famous Gobhi Manchurian or the many variations of veg ball Manchurian or the current case in point Chicken Manchurian, it has the potential to be our national dish if given a chance, yes we do love it so much.

Serve Chicken Manchurian Dry as is an an appetizer or along with Spicy Schezuan Vegetarian Noodles for a delicious weekend dinner.

If you like this recipe you can also try other Chinese recipes such as

  1. Mushroom Chilli
  2. Indo-Chinese Paneer Manchurian 
  3. Vegetarian Thukpa

 

Cuisine: Chinese
Course: Appetizer
Diet: High Protein Non Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 400 grams Chicken breasts , boneless
  • 1 Whole Egg
  • 1 tablespoon Corn flour
  • Salt , to taste
  • 2 tablespoons Soy sauce
  • 1 tablespoon Red Chilli sauce (Sichuan Sauce)
  • 1 tablespoon Tomato Ketchup
  • 2 tablespoons Sesame (Gingelly) Oil
  • Vegetable Oil , as required to deep fry
  • 2 inch Ginger , finely chopped
  • 8 cloves Garlic , finely chopped
  • 1 Onion , sliced
  • 2 Green Chillies , sliced
  • 1 tablespoon Vinegar
  • 1 tablespoon Brown Sugar (Demerara Sugar)
  • 2 Spring Onion Greens , finely chopped

How to make Chicken Manchurian Dry Recipe

  1. To begin making the Chicken Manchurian Dry recipe, firstly mix the egg, cornflour, salt and one tablespoon soy sauce in a mixing bowl. Add the chicken pieces and mix. Set aside and let it marinate for 30 minutes.

  2. Heat sufficient oil in a wok on high heat and deep fry the marinated chicken till golden brown in colour. This should take approximately about 3-4 minutes.

  3. In a medium sized wok, add sesame oil on medium heat, chopped garlic and sauté on high flame for about 30 seconds.

  4. Add the chopped ginger and green chillies and sauté further for 30 more seconds. Add the chopped onions and sauté till they turn translucent.

  5. Add left over soya sauce, chilli sauce, tomato ketchup, vinegar along with brown sugar and sauté for a few seconds.

  6. Finally add the fried chicken pieces to it and sauté for 4-5 minutes till the chicken is nicely coated in the sauce.

  7. Turn off the heat, add chopped spring onions and it is ready to be served.

  8. Serve Chicken Manchurian Dry as is an an appetizer or along with Spicy Schezuan Vegetarian Noodles for a delicious weekend dinner.

Monika Manchanda

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Last Modified On Wednesday, 07 March 2018 14:55
     
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