Chicken Manchurian Recipe - Yummy Traditional

Chicken Manchurian Recipe

chicken-manchurian-recipe-with-step-by-step-photos


Chicken Manchurian | 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 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 because isn’t added ketchup in restaurants
This all-time favourite Chinese recipe can be served with fried ricegarlic rice or egg rice other than can be served with noodles and spaghetti
Manchurian is a traditional dish which can be prepared at home in a simple way by following some simple steps given below

chicken-manchurian-recipe

You can tweak the spices as per 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 the step makes chicken juicy and tender then coat with maida and cornflour and then the double-fried chicken will make crispy and crunchy to the chicken pieces
This the 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 with step by step photos….

chicken-manchurian
Preparation of making Manchurian:
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 water, salt and ginger garlic paste
Let it cooks on medium flame until chicken bones release its natural oil 
               
cook-chicken-stock

Chicken marinating:
The other hand takes chicken breast and cut into small bite-size cubes
                   
chicken-marinate-with-spices

Marinade chicken pieces with ginger garlic paste, black pepper and little salt 
                      
marinade-chicken-pieces-with-ginger-garlic

And leave it for around 30 minutes
               
leave-chicken-for-30-minutes

Meanwhile take all veggies and prepare them all
                    
prepare-all-veggies
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  
                               
add-corn-flour-and-maida-to-the-chicken-pieces

Double frying chicken:
Put marinated chicken pieces to the medium hot oil and fry them on medium flame, give it to 2-3 minutes until slightly brown

fry-marinade-chicken

Take them out on the plate
               
take-them-out-on-plate

Now heat the oil again on medium-high heat  
And put all chicken pieces back to the hot oil and then reduce the flame to medium
And fry them until you get nice golden brown
                     

Drain them out from oil and place on a plate, You can see its nicely golden-brown crust, crispy and crunchy chicken bites are ready you can just enjoy it with tea
Set aside
             
drain-them-out-from-oil


Making gravy:
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 onion translucent
                    
add-chopped-ginger-garlic-with-sauce-and-saute-them

Reduce the heat to low and start adding spices and sauces
                     
start-adding-spices-and-sauce

Keep stirring by adding salt on medium flame

keep-stirring-by-adding-salt

Dissolve cornstarch with half cup water, keep aside
                 
dissolve-the-cornstrach

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 boil
Adjust the salt and spices at this stage
               
pour-chicken-stock-to-the-pot


Add fried chicken to the gravy and let it cook around 1-2 minutes so that chicken pieces get little soft        

add-fried-chicken-pieces

Keep stirring by pouring dissolved cornstarch_Bring it to boil
                   
keep-on-stirring-by-pouring-corn-flour

And then simmer it 2-3 minutes on very low flame             

simmer-it-on-very-low-flame

Chicken Manchurian is ready, transfer to the serving dish                 


And serve with garlic ricefried rice and egg rice

                               
chicken-manchurian-is-served-with-garlic-rice


How to make the recipe?




Chicken Manchurian is a popular starter recipe, which is relished by people of all age groups, this is quite a restaurant-style recipe.....


Ingredients:
  1. 200ml,chicken stock fresh/frozen
  2. 1 tbsp, ginger chopped
  3. 1 tbsp, garlic chopped
  4. 4-5 pcs, green chillies chopped
  5. 2 tbsp, soya sauce
  6. 2 tbsp,hot chilli sauce
  7. 2 tbsp, white vinegar
  8. ½ tsp, black pepper
  9. 1 cup, spring onion white
  10. 1 pcs, capsicum chopped
  11. 2 tbsp,cornstarch
  12. 3-4 tbsp, olive oil 
For chicken:
  1. 150g, chicken breast cut into pieces
  2. 2 tbsp,cornflour
  3. 1 tbsp,all-purpose flour
  4. ½ tsp, black pepper
  5. 1 tsp, ginger garlic paste
  6. ¼ tsp, salt
  7. Oil for frying 
Instructions:
  1. To prepare this recipe first we prepare chicken stock if you have frozen stock can be also used in Manchurian
  2. I didn’t have that’s why I prepared fresh stock for that
  3. I used 4-5 chicken bones along with 1-litre water, salt and ginger garlic paste
  4. Let it cooks on medium flame until chicken bones release its natural oil
  5. The other hand takes chicken breast and cut into small bite-size cubes
  6. Marinade chicken pieces with ginger garlic paste, black pepper and a little salt and leave it for around 30 minutes
  7. Meanwhile take all ingredients and prepare them all
  8. Heat the oil in a wok on medium flame
  9. Add cornstarch/corn flour along with all-purpose flour to the marinated chicken pieces
  10. Coat them well with chicken pieces  
  11. Note, check the heat of oil should be medium hot because we will double frying 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 to dark brownish that is not required in recipe
  12. Note, double frying method makes of every frying items turns to very crispy, 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
  13. Put marinated chicken pieces to the medium hot oil and fry them on medium flame
  14. Give it to 2-3 minutes until slightly brown
  15. Take them out on the plate
  16. Now heat the oil again on medium-high heat  
  17. And put all chicken pieces back to the hot oil and then reduce the flame to medium
  18. And fry them until you get nice golden brown
  19. Drain them out from oil and place on the plate
  20. You can see its nicely golden-brown crust, crispy and crunchy chicken bites are ready you can just enjoy it with tea
  21. Set aside
  22. In a separate pot pour oil and put chopped ginger garlic
  23. Sauté them for a minute then add chopped onion along with green chillies
  24. Further sauté them for 2-3 minutes until onion translucent
  25. Reduce the heat to low and start adding spices like white vinegar, soya sauce, hot chilli sauce, black pepper and salt
  26. Stir to mix well on a medium flame for a minute
  27. Dissolve cornstarch in half cup water
  28. Note: I didn’t add ketchup but if you like adding you can do to taste
  29. Pour chicken stock and stir to combine well for a minute
  30. Once come to the boiling point add chopped veggies spring onion white, capsicum and further stir to mix well and bring it to boil
  31. Adjust the salt and spices at this stage
  32. Note, keep remember soya sauce, hot chilli sauce and chicken stock have already salt so take care of adding salt in a sauce
  33. Add fried chicken to the gravy and let it cook around 1-2 minutes so that chicken pieces get little soft
  34. Keep stirring by pouring dissolved cornstarch
  35. Bring it to boil and then simmer it 2-3 minutes on very low flame
  36. Chicken Manchurian is ready
  37. Transfer to the serving dish
  38. And serve with garlic ricefried rice and egg rice
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