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Chicken Manchurian in bowls with rice

Chicken Manchurian

  • Author: caroline
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

One for the soy sauce lovers! Chicken Manchurian is a unique fusion of Indian & Chinese flavours. It includes tender chicken in a rich & spiced curry.

The default recipe serves 4

Ingredients

Scale

For the marinated chicken:

  • 1 tbsp ginger paste
  • 2 cloves garlic, crushed or minced
  • 1 tbsp soy sauce (regular)
  • 1 tbsp cornflour
  • 1 tsp salt
  • 1 tsp black pepper
  • 500g skinless & boneless chicken breast, cut into bite-sized pieces

For the sauce:

  • 1 tbsp cornflour
  • 2 tbsp dark soy sauce (see note 1)
  • 2 tbsp tomato puree (see note 2)
  • 1 tbsp white vinegar
  • 2 cups water
  • 1 tbsp chilli sauce/sriracha

For the curry:

  • 1 tbsp olive oil
  • 4 small green chillis, finely chopped (see note 3)
  • 4 cloves garlic, crushed or minced
  • 4 tsp ginger paste
  • 2 spring onions, sliced
  • 1 large onion, diced

Instructions

  1. Mix together the ginger, garlic, soy sauce, cornflour and salt and pepper for the chicken marinade in a large bowl. Add the chicken and stir to coat. Set aside for 20-30 minutes. (see note 4)
  2. Next, make the sauce by whisking the cornflour and soy sauce together. Stir in the tomato puree, vinegar and water. 
  3. In a wok or large frying pan/skillet heat 1 tbsp olive oil over medium-high heat. Once hot add the chicken and cook for 2 minutes, tossing or stirring often to evenly cook. Once browned all over remove and place on a plate. 
  4. Add a splash more olive oil to the wok if needed and then add the chillis, garlic and ginger paste. Cook for around 30 seconds, stirring regularly, before adding the onion and spring onion. Cook for around 4-5 minutes until softened. 
  5. Pour in the sauce, increase the heat to high and bring to a simmer. Add the chicken and bubble gently for around 5 minutes until the chicken is cooked through and the sauce is thickened.
  6. Serve with steamed white rice.

Notes

  1. Make sure to use dark soy sauce for the curry sauce. It is much stronger and richer than regular soy sauce and will add a deep dark hue to the end result. If you use regular soy sauce the result will be very different! 
  2. In some countries, tomato puree is called tomato paste. It’s the thick stuff sold in little jars or tubes that you want. 
  3. Usually the smaller the chilli the hotter. This recipe is fairly spicy so adjust the amount of chilli or the size of the chillis depending on your preferences. 
  4. Don’t be tempted to skip the marinade. The cornflour helps to break down the fibres in the chicken making it irresistibly tender. 
  5. Leftovers can be kept in the fridge for up to 3 days or frozen for up to 3 months. Defrost thoroughly before reheating on the hob/stove or in the microwave. Add a little extra water to loosen the sauce if needed.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Hob / Stove
  • Cuisine: Indochinese

Nutrition

  • Serving Size: 1
  • Calories: 285
  • Fat: 6g
  • Carbohydrates: 15g
  • Protein: 35g

Keywords: indochinese, indian, chinese, curry, takeaway, fakeaway, soy sauce, chicken, dinner, spicy

Find it online: https://feed-your-sole.com/chicken-manchurian/