Chicken Manchurian Delight (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1 ½ lbs chicken thighs, boneless and chunked into 1-inch pieces
02 -
½ red bell pepper, diced finely
03 -
2 tablespoons of the garlic-onion-ginger blend (keep from marinade)
→ Marinade for Chicken
04 -
½ onion, minced thoroughly (about 3-4 tbsp)
05 -
3-4 thin ginger slices (around 1 ½–2 tbsp)
06 -
3 garlic cloves, minced (roughly 1 ½ tbsp)
07 -
1 tsp black pepper
08 -
½ tbsp cayenne or Indian chili powder
09 -
1 ½ tbsp soy sauce
10 -
3-4 tbsp water
11 -
10 tbsp cornstarch (coat before frying)
→ Manchurian Sauce Ingredients
12 -
2 tbsp tomato paste
13 -
2 ½ tbsp sugar
14 -
1 tbsp oyster sauce
15 -
1 ½ tbsp dark soy sauce
16 -
2 tbsp soy sauce
17 -
1 ½ tbsp white vinegar or rice vinegar
18 -
1 ½ tsp cayenne or Indian chili powder
19 -
1-2 chopped bird's eye chilies
20 -
½ cup water
→ Cornstarch Mixture
21 -
2 tsp cornstarch
22 -
4 tsp cold water
→ Toppings
23 -
Cilantro, diced (optional)
# Instructions:
01 -
Using a food processor, blend ginger, garlic, and onion into a smooth mixture. Separate 2 tbsp and keep aside. Mix chicken with the paste, water, chili powder, soy sauce, and black pepper. Let it soak for an hour or overnight in the fridge. Wait to add the cornstarch.
02 -
Dice bell pepper into small pieces and place alongside the reserved paste. Chop cilantro if you'd like to garnish.
03 -
Combine tomato paste, oyster and soy sauces, sugar, rice or white vinegar, chili powder, and water in a bowl. Toss bird's eye chilies in. Stash this aside along with the cornstarch slurry (cornstarch whisked into water).
04 -
Coat the marinated chicken in cornstarch evenly. Heat oil in a frying pan or wok to 350°F (177°C). Fry chicken batches for 5-6 minutes; don't overcrowd. For crispier bites, fry all pieces together quickly for 30 seconds. Lay pieces on a paper towel to drain.
05 -
Warm 2 tbsp oil in a wok on medium heat. Toss in the garlic-onion-ginger paste and let it cook to golden in 2 minutes. Add bell peppers and cook 2 minutes. Stir the sauce really well and pour it in, cooking it until thickened.
06 -
Throw fried chicken into the wok and stir to coat with the sticky sauce. Sprinkle cilantro on top, if wanted. Pair with rice or noodles and enjoy.
# Notes:
01 -
Indian chili powder is pure ground chilies, no extra spices. You can swap with cayenne.
02 -
Oyster sauce brings umami flavor. You can sub it with soy sauce and a dash of sugar.
03 -
Twice frying gives extra crunch to the chicken.