Chicken Manchurian

Step-by-Step Instructions

1. 1

   Begin by cutting the boneless chicken breast into bite-sized cubes, about 1-inch in size. This will ensure they cook evenly and are easy to eat. Set aside in a mixing bowl.

2. 2

   In a small bowl, mix the cornflour, all-purpose flour, salt, black pepper, and the whole egg. Stir until you have a smooth batter. This will coat the chicken and give it a crispy texture when fried.

3. 3

   Add the chicken cubes to the batter, ensuring each piece is well coated. Let it sit for about 10 minutes to absorb the flavors and create a nice coating.

4. 4

   While the chicken is marinating, finely chop the garlic and ginger. Dice the onion and green bell pepper into small pieces, making sure they are uniform for even cooking.

5. 5

   In a deep frying pan or wok, heat the vegetable oil over medium heat. Once hot, carefully add the chicken pieces in batches, frying until golden brown and crispy, about 5-7 minutes. Remove and drain on a paper towel.

6. 6

   In another pan, add a tablespoon of oil if necessary, and sauté the chopped garlic and ginger until fragrant, about 1 minute. Be careful not to burn them as they can turn bitter.

7. 7

   Add the diced onion and green bell pepper to the pan and stir-fry for about 2-3 minutes until they are slightly softened but still crunchy. The colors should be vibrant and the vegetables aromatic.

8. 8

   Next, add the soy sauce, tomato ketchup, and chili sauce to the vegetable mixture. Stir well to combine, allowing the sauces to bubble and thicken slightly, about 2 minutes.

9. 9

   Once the sauce is well combined, gently fold in the fried chicken pieces, ensuring they are well coated with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.

10. 10

    Finally, chop the spring onions and sprinkle them over the Chicken Manchurian just before serving for a fresh, aromatic finish. Serve hot with steamed rice or noodles for a complete meal.