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Crispy Chicken Manchurian (Restaurant Style)

By Huzi
Crispy Chicken Manchurian (Restaurant Style)

Serves 4 | Prep: 20 mins | Cook: 15 mins

"Manchurian is the ultimate East-meets-West masquerade – crispy chicken waltzing in a glossy, sweet-chili embrace."

🧂 Ingredients

For Chicken

| Item | Quantity | | ------------------- | ------------------ | | Chicken breast | 500g (1" cubes) | | Corn flour | 3 tbsp | | All-purpose flour | 2 tbsp | | Soy sauce | 1 tbsp | | Egg white | 1 | | Ginger-garlic paste | 1 tsp | | Black pepper | ½ tsp |

For Sauce

| Item | Quantity | | ------------------- | ------------------ | | Sesame oil | 2 tbsp | | Garlic (minced) | 1 tbsp | | Ginger (julienned) | 1 tbsp | | Green chili | 2 (slit) | | Onion (cubes) | 1 large | | Capsicum (cubes) | 1 | | Sauce Mix | (Whisk together) | | › Soy sauce | 1.5 tbsp | | › Tomato ketchup | 3 tbsp | | › Vinegar | 1 tbsp | | › Chili sauce | 1 tbsp | | › Sugar | 1 tsp | | › Corn flour | 1 tsp | | › Water/stock | ½ cup | | Garnish | | | › Spring onions | ¼ cup (chopped) | | › Sesame seeds | 1 tsp |

🔥 Step-by-Step Instructions

1. Marinate & Fry Chicken

  • Marinate: Combine chicken + all marinade ingredients → mix well → rest 15 mins.
  • Fry:
    • Heat oil (180°C/350°F) → fry chicken in batches 4-5 mins until golden-crisp.
    • Drain on rack → keep warm.

2. Stir-Fry Aromatics

  • Heat sesame oil → sauté garlic, ginger, green chili 30 sec.
  • Add onions + capsicum → stir-fry 2 mins (stay crunchy).

3. Create Sauce

  • Pour sauce mix → cook 1 min until glossy and thick.
  • ⚠️ Don’t overcook – sauce thickens fast!

4. Combine & Serve

  • Toss fried chicken in sauce → coat evenly.
  • Garnish with spring onions + sesame seeds.

🌟 Pro Secrets

  • Crispy Chicken Science:
    • Corn flour > cornstarch → crisper texture
    • Egg white = lighter crust vs. whole egg
  • Wok Hei (Breath of Wok):
    • Cook on MAX heat → smoky aroma
    • Splash sauce up wok sides → caramelizes
  • Sauce Balance:
    • Sweet: Ketchup/sugar
    • Sour: Vinegar
    • Salt: Soy sauce
    • Heat: Chili sauce
  • Veg Crunch:
    • Parboil veggies 60 secs → ice bath → stir-fry

🍽️ Serving Ritual

Serve immediately with:

  • Steamed jasmine rice
  • Chili garlic noodles
  • Hot & sour soup

"Perfect Manchurian sauce clings to chicken like liquid glass – shiny, sticky, and crackling with umami."

🔥 Variations

| Style | Twist | | ------------- | -------------------------------------------------------------- | | Dry Manchurian| Skip sauce mix → Toss chicken with 1 tsp chili flakes + 1 tbsp fried garlic | | Gravy Style | Double sauce mix + ½ cup stock | | Vegetarian | Replace chicken with cauliflower/paneer | | Schezwan | Add 1 tbsp Schezwan sauce |

Leftover Hack:

  • Manchurian Fried Rice: Chop → fry with rice + veggies
  • Manchurian Tacos: Stuff in tortillas with slaw

✅ Troubleshooting

| Issue | Solution | | ---------------- | --------------------------------------------- | | Soggy chicken | Fry at higher temp → drain on rack (not paper)| | Sauce too thick | Add splash stock → simmer | | Too sweet | ↑ Vinegar by ½ tbsp | | Lacks umami | Add 1 tsp MSG or mushroom powder |

Bookmark this recipe – your wok just became a passport to Canton! 🥢

Pairing:

  • Drink: Jasmine tea or lychee soda
  • Dessert: Banana fritters