Modern Manchurian Chicken

About this recipe

This updated Manchurian Chicken combines authentic Indo-Chinese flavors with healthier cooking practices. Tender chicken pieces are coated in a lightly spiced batter, fried to crispy perfection, and then tossed in a tangy and savory sauce. The perfect fusion dish for a weeknight meal or a special occasion.

Ingredients

• 450g boneless, skinless chicken breast, cut into bite-sized pieces
• 60g all-purpose flour
• 60g cornstarch, divided
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 120ml water
• 1 large egg
• Oil for frying
• 1 tablespoon vegetable oil
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 120g onion, chopped
• 120g bell pepper, chopped
• 60ml soy sauce
• 60ml ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 0.5 teaspoon red pepper flakes

Directions

1. 1

   Whisk together flour, half of the cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

2. 2

   Whisk egg with water separately and combine with dry ingredients to form a batter.

3. 3

   Coat chicken pieces in batter.

4. 4

   Heat oil in a skillet over medium-high, fry chicken until golden, then drain on paper towels.

5. 5

   In the same skillet, sauté ginger, garlic, onion, and bell pepper in vegetable oil until tender.

6. 6

   Mix soy sauce, ketchup, rice vinegar, brown sugar, red pepper flakes, remaining cornstarch with water, and add to skillet.

7. 7

   Cook until sauce thickens.

8. 8

   Toss in the chicken to coat and serve hot.