Chicken Manchurian | Manchurian Recipe || How to Make Manchurian Gravy Chicken Recipe with step-by-step photos...
Chicken Manchurian is
a popular starter recipe, which is relished by people of all age groups, this is
quite a restaurant-style recipe which I prepared by inspired another Famous
Chinese restaurant Incidentally I had visited there, and tasted and then tried
to make it at home, Here
are so many variations of Chicken Manchurian, everyone has their own style,
this one is a perfect fusion of spices suited for Pakistani food lovers.
Typically
in this recipe is added tomato ketchup I didn’t add it because isn’t added
ketchup in restaurants, This all-time favourite Chinese recipe can be served with fried rice, garlic rice or egg rice other and can be served with noodles and spaghetti, Manchurian is a traditional dish which can be simply prepared at home by following some simple steps given below
You
can tweak the spices as per your taste preference and add your own twist to this
traditional recipe, Here’s
a simple hack to make the Manchurian balls juicy and tender, I didn’t make mince
of chicken breast. Rather
I used small chicken cubes bite-sized pieces for making balls and first marinade with
salt, ginger garlic paste along with the tiny amount of salt mix well and keep aside
This step makes the chicken juicy and tender then coat it with maida and cornflour and
then the double-fried chicken will make crispy and crunchy to the chicken pieces, This chicken recipe can also be served as an appetizer. If you have guests coming
over then this should be the best option to go for, So let's begin
If you have tried this Chicken Manchurian, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
To
prepare this recipe first we prepare chicken stock if you have frozen stock can
be also used in making Manchurian
I
didn’t have that’s why I prepared fresh stock for that, I
used 4-5 chicken bones along with 1 litre of water, salt and ginger garlic paste, Let
it cook on medium flame until chicken bones release their natural oil
The
other hand takes chicken breast and cuts it into small bite-size cubes
Marinade chicken pieces with ginger garlic paste, black pepper
and a little salt
And leave it for around 30 minutes
Meanwhile, take all veggies and prepare them all
Meantime heat
the oil in a wok on medium flame, and add
cornstarch/corn flour along with all-purpose flour to the marinated chicken
pieces, coat them well with chicken pieces
Put
marinated chicken pieces in the medium hot oil and fry them on medium flame, give it for 2-3 minutes until slightly brown
Take
them out on the plate
Now
heat the oil again on medium-high heat
And
put all the chicken pieces back into the hot oil and then reduce the flame to medium, And
fry them until you get nice golden brown
Drain
them out from the oil and place them on a plate,
Set aside
In
a separate pot pour oil and put chopped ginger and garlic,
Reduce
the heat to low and start adding spices and sauces
Keep stirring by adding salt to a medium flame
Dissolve
cornstarch with half a cup of water, and keep aside
Pour
chicken stock and stir to combine well for a minute, Once
come to the boiling point add chopped veggies and further stir to mix well and bring
it to a boil, Adjust the salt and spices at this stage
Add
fried chicken to the gravy and let it cook for around 1-2 minutes so that chicken
pieces get a little soft
Keep
stirring by pouring dissolved cornstarch_Bring
it to boil
And then simmer it for 2-3 minutes on a very low flame
Chicken
Manchurian is ready, transfer
to the serving dish
And serve with garlic rice, fried rice and egg rice
Chicken Manchurian is a popular starter recipe, which is relished by people of all age groups, this is quite a restaurant-style recipe.....
Ingredients:
- 200ml, chicken stock fresh/frozen
- 1 tbsp, ginger chopped
- 1 tbsp, garlic chopped
- 4-5 pcs, green chillies chopped
- 2 tbsp, soya sauce
- 2
tbsp, hot
chilli sauce
- 2 tbsp, white vinegar
- ½ tsp, black pepper
- 1 cup, spring onion white
- 1 pcs, capsicum chopped
- 2 tbsp, cornstarch
- 3-4 tbsp, olive oil
For Chicken:
- 150g, chicken breast cut into pieces
- 2 tbsp, cornflour
- 1 tbsp, all-purpose flour
- ½ tsp, black pepper
- 1 tsp, ginger garlic paste
- ¼ tsp, salt
- Oil for frying
How to Make Chicken Manchurian?
- To prepare this recipe first we prepare chicken stock if you have frozen stock can be also used in Manchurian
- I didn’t have that’s why I prepared fresh stock for that
- I used 4-5 chicken bones along with 1 litre of water, salt and ginger garlic paste
- Let it cook on medium flame until chicken bones release their natural oil
- The other hand takes chicken breast and cuts it into small bite-size cubes
- Marinade chicken pieces with ginger garlic paste, black pepper and a little salt and leave it for around 30 minutes
- Meanwhile, take all ingredients and prepare them all
- Heat the oil in a wok on a medium flame
- Add cornstarch/corn flour along with all-purpose flour to the marinated chicken pieces
- Coat them well with chicken pieces
- Note, check
the heat of the oil should be medium hot because we will double frying the chicken, we don’t
need too much hot oil otherwise chicken crust quickly get brown and when we
will fry the second time chicken pieces turns dark brownish that is not required
in the recipe
- Note, the double
frying method makes every frying item turns very crispy, and crunchy, honestly
speaking I never used this method before in my recipes but gradually I have been going to learn tips and tricks in making recipes and getting awareness so also I’d
like to share with you all whatever learning from my experiences and experiments
- Put marinated chicken pieces in medium hot oil and fry them on medium flame
- Give it for 2-3 minutes until slightly brown
- Take them out on the plate
- Now heat the oil again on medium-high heat
- And put all the chicken pieces back into the hot oil and then reduce the flame to medium
- And fry them until you get nice golden brown
- Drain them out from the oil and place them on the plate
- You can see its nicely golden-brown crust, and crispy and crunchy chicken bites are ready you can just enjoy it with tea
- Set aside
- In a separate pot pour oil and put chopped ginger garlic
- Sauté them for a minute then add chopped onion along with green chillies
- Further, sauté them for 2-3 minutes until the onion translucent
- Reduce
the heat to low and start adding spices like white vinegar, soya sauce, hot
chilli sauce, black pepper and salt
- Stir to mix well on a medium flame for a minute
- Dissolve cornstarch in half a cup of water
- Note: I
didn’t add ketchup but if you like adding you can do it to taste
- Pour chicken stock and stir to combine well for a minute
- Once come to the boiling point add chopped veggies spring onion white, and capsicum and further stir to mix well and bring it to boil
- Adjust the salt and spices at this stage
- Note, keep
remember soya sauce, hot chilli sauce and chicken stock have already salt so
take care of adding salt to a sauce
- Add fried chicken to the gravy and let it cook for around 1-2 minutes so that chicken pieces get a little soft
- Keep stirring by pouring dissolved cornstarch
- Bring it to a boil and then simmer it for 2-3 minutes on a very low flame
- Chicken Manchurian is ready
- Transfer to the serving dish
- And serve with garlic rice, fried rice and egg rice
*Not be duplicated, rewritten or published without permission-
Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon