Chicken Manchuria

This is an Indo-Chinese recipe widely popular in India. The spice level of the recipe is medium and the sauces can be adjusted according your spice level.

Ingredients

• Boneless skinless chicken tenderloins – cut into 1 inch pcs – 3.5 lb
• Vegetable Oil
• Marination
  • Kashmiri chilli powder – 1 tbsp
  • Eggs -2
  • Salt as needed
  • Corn Starch – 4 tbsp
  • All purpose flour – 4 tbsp
• Saute
  • Ginger – finely chopped – 1 inch
  • Garlic – finely chopped – 4 cloves
  • Corn starch – mixed in half cup of water – 1 tbsp
  • Onion – 1 inch squares – Half
  • Capsicum – 1 inch squares – 1 large any color
  • Schezuan sauce or red chili sauce – 1 tbsp
  • Red chilli sauce – 1 tsp
  • Green chili sauce – 1 tsp
  • Ketchup – 2 tbsp
  • Soy sauce – 1 tsp
  • Vinegar – 1 tbsp
  • Salt as needed
  • Chilli powder – 1 tsp
  • Garam masala – 1 tsp
• Garnish
  • Cashews – halved and fried – 1 handful
  • Cilantro – finely chopped – 1 handful
  • Curry Leaves – fried – 1 stem
  • Spring Onion – diced – 1 handful (optional)

Preparation

• Marinate the cut chicken with all the ingredients from the marination list and add little more of corn starch and all purpose flour if marination feels runny.
• Cut the vegetables as stated as above.

Cooking Instructions

• Heat a deep pan on medium and add vegetable oil enough to deep fry. Once the oil is hot, drop the chicken piece by piece and fry until golden in batches. Do not over crowd.
• Once all the chicken is fried, quick fry cashews until light brown and curry leaves until little wilted and put it a side, we will use it for garnish.
• Take another pan like a wok, heat it and add some of the oil left from deep frying enough to sauté. Add finely chopped ginger and garlic and after half a minute, add onions and bell peppers, sauté for 2 minutes.
• Add all the remaining ingredients from sauté section and cook for 2 more minutes. Then add the fried chicken and toss it for 2 minutes.
• Garnish with fried cashews, curry leaves, cilantro and spring onions.