mearl223 On September - 12 - 2011

Indo-Chinese Chicken Manchurian

This is what happens when Indian masalas mingle with Chinese sauces! Indo-Chinese is a cuisine of typical Chinese dishes – Szechuan,  Manchurian, Fried-rice & the likes, but with an Indian spicy touch – BLASTS of exciting flavors bring your taste buds to a new life!



PrepTime 35mins – Serves 4 – CookTime 15mins

1/2 kg cubed boneless chicken
1 egg
6tbsp cornflour/ corn starch
salt to taste
2tbsp low-sodium soy sauce
4 tbsp oil
some for deep frying
2″ ginger piece – chopped
8-10 garlic cloves
1 medium onion – chopped
1 green chili – chopped
2-3 red chillies – chopped
1/4 tsp MSG (optional)
1-2 tbsp fish sauce
2 cups chicken stock
1 medium stripped green capsicum
1 tbsp rice vinegar
1 medium red/green capsicum – cut into 1″ pieces.
2 stalks green onions – finely chopped

Cooking Instructions:

1. Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a bowl.
2. Add the chicken pieces and mix – Set aside for half an hour.
3. Mix the remaining cornflour in one cup of water.
4. Heat sufficient oil in a wok and deep fry the marinated chicken for two to three minutes. Drain on absorbent paper.
5. Heat four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.
6. Add the onion and green chillies and continue to stir fry for a minute.
7. Stir in the remaining soy sauce, MSG, chicken stock and salt – Bring the mixture to a boil.
8. Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken, stirring continuously.
9. Add fried chicken pieces and capsicum and cook for a couple of minutes.
10. Stir in vinegar and serve hot, garnished with spring onion greens.
1. You can substitute chicken with cauliflower florets, or fish fillet cubes.
2. You can even make veg-balls with grated cabbage, spring onions & grated carrots bound together by the batter above & deep fried.
3. To make a healthier version, simply avoid the deep-frying! Instead, marinate the chicken in some low-sodium soy sauce, salt & egg and lightly saute in olive oil. Then add some water/stock, cover & cook until its done. Add this to the sauce above. (Check the salt level in the stock, you may not have to add salt to the marinade)

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