Master Chef John Zhang shows you tips on making perfect and restaurant quality Chicken Manchurian for your guests and family. It’s a classic Indian-Chinese food, and is characterized by its crispy outside, tender inside, all while being sweet and sour. This dish can be made with either chicken breast or thigh. Chicken thighs are more chewy, while breast will make the dish more soft and juicy, so today, we chose chicken breast for the dish!
Chef John’s Chicken Manchurian
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Recipe
PRE TIME: 15 min
COOKING TIME: 15 min
TOTAL TIME: 30 min
2 SERVING
Ingredients:
- 10 oz. Boneless, Skinless Chicken Breasts
- 3 cup Vegetable oil, for frying
- 2 tbsp. Cooking oil
- 1 tbsp. Fresh Garlic, minced
- 2 oz. Red Onion
- 1.5 oz. Green Bell Pepper
- 1.5 oz. Red Bell Pepper
- 1 oz. Carrots
- Chicken Marinade
- 0.25 tsp. Salt, To Taste
- 2 Egg White
- 2 tbsp. Cornstarch
- For the sauce
- 1 tbsp. Light Soy Sauce
- 0.5 tbsp. Oyster Sauce
- 0.5 tbsp. White Vinegar
- 2 tsp. Rock Sugar
- 0.25 cup Water
- 0.25 tsp. Black Pepper, to taste
- 1 tbsp. Cornstarch Water (2 Tbsp Cornstarch mixed with 1 Tbsp Water)
Directions:
Step 1
1
Cut chicken breast into bite-size pieces.
Step 2
2
In a mixing bowl, combine chicken, salt, egg white, and cornstarch. Make sure each chicken piece is nicely coated with egg white and starch mixture.
Step 3
3
Chop bell pepper and carrot.
Step 4
4
In a large wok over medium-high heat, heat up cooking oil to 300-350°F/150-175°C. Deep fry chicken until all pieces are floating on top and golden. Take them out and drain. For extra crunch, you can re-fry the chicken once for 40 seconds on high heat.
Step 5
5
In a non-stick cooking pan, add garlic, onion, and cooking oil. Stir to cook until fragrant. Then, stir in green and red bell pepper, soy sauce, oyster sauce, white vinegar, rock sugar, and 1 tbsp of water. Stir and cook for a few minutes.
Step 6
6
Add cornstarch slurry to thicken the sauce. Add chicken and mix until all pieces are well glazed.
Step 7
7
Sprinkle some diced green onion on top. Serve immediately!
Final Notes
Final Notes
Rock sugar creates a lovely sheen in sauces and tends to be slightly less sweet than standard white granulated sugar. If you don't have this ingredient on hand or can't find it, granulated white or brown sugar will work just fine as a substitute.
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