Chicken Manchurian Dry | Recipe By Lipika Debnath1 min read
CHICKEN MANCHURIAN DRY
Oil – 3 tblspn
Ginger – 1 tblspn finely chopped
Garlic – 1 tblspn finely chopped
Spring Onion a handful finely chopped
Cornflour / Cornstarch – 1 tsp
Water – 2 tblspn
Skinless Chicken – 1/2 kg cut into cubes
Egg – 1
Soya Sauce – 1 tsp
Cornflour / Cornstarch – 4 tblspn
All Purpose Flour / Maida – 2 tblspn
Ginger garlic paste – 1tspn
Red Chilli powder – 1/2 tspn
Red Chilli paste – 1tspn
Vinegar – 1/2tspn
Salt to taste
Pepper to taste
Onion chopped – 1 cup
Ginger garlic chopped – 2 tbspn
Tomatoes – 1 chopped
Green Chilli sauce – 2tspn
Red Chilli sauce – 2tspn
Red Chilli paste – 1tspn or schwezan chutney
Tomato Ketchup – 1/4 cup
Soya Sauce – 1 tblspn
Vinegar – 1 tsp
Sugar – 1/2 tsp
Salt to taste
1 cup mixer of water and 1tspn cornflour.
- Mix all the ingredients for marination. Heat oil in a nonstick pan and put the chicken in oil and deep fry till golden brown. Remove it and set aside.
2. Mix all sauce ingredients and set aside. Mix cornflour with water and set aside.
3. In the remaining oil, add in onion, ginger, garlic, tom, to and spring onion and fry for a min. Add in sauce and mix well. Let it bubble up till it thickens.
4. Add the fried chicken in and the cornflour mix. Toss well. Add in spring onion and mix well.
Garnish with spring onion and coriander leaves.
5. Serve hot and enjoy.