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Chicken Manchurian is a popular Indo-Chinese dish known for its flavorful, tangy, and slightly spicy sauce. Here’s a recipe for making Chicken Manchurian at home:

Ingredients

For the Chicken Marinade:

• 500 grams (about 1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/4 cup cornflour (cornstarch)
• 1 teaspoon soy sauce
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg

For the Sauce:

• 2 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste
• 1 onion, finely chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2-3 green chilies, slit lengthwise (adjust according to spice preference)
• 1/2 cup soy sauce
• 2 tablespoons tomato ketchup
• 2 tablespoons chili sauce (adjust according to spice preference)

• 1 tablespoon vinegar
• 1 cup chicken broth or water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
• 1 teaspoon sugar (optional)
• Salt to taste
• 2-3 green onions, chopped for garnish
• Fresh cilantro (optional) for garnish

Instructions

1. Marinate the Chicken:
   • In a large bowl, combine all the marinade ingredients: all-purpose flour, cornflour, soy sauce, ginger-garlic paste, salt, black pepper, and egg.

• Add the chicken pieces to the bowl and coat them well with the marinade. Let it sit for at least 30 minutes (or up to 2 hours) in the refrigerator.

Fry the Chicken:

• Heat oil in a deep frying pan or wok over medium heat.
• Fry the marinated chicken pieces in batches until they are golden brown and crispy. Remove and drain on paper towels.

Prepare the Sauce:

• In a separate pan or wok, heat 2 tablespoons of vegetable oil over medium heat.
• Add the ginger-garlic paste and sauté for about 1 minute until fragrant.
• Add the chopped onions, bell peppers, and green chilies. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
• Add the soy sauce, tomato ketchup, chili sauce, vinegar, and sugar (if using). Stir well to combine.

1. • Pour in the chicken broth or water and bring to a simmer.
   • Add the cornstarch slurry to the pan, stirring continuously until the sauce thickens.
2. Combine and Serve:
   • Add the fried chicken pieces to the sauce, stirring gently to coat them well.
   • Cook for an additional 2-3 minutes until the chicken is well coated and heated through.
   • Garnish with chopped green onions and fresh cilantro, if desired.
3. Serve Hot:
   • Serve the Chicken Manchurian hot with steamed rice or fried rice.

Enjoy your homemade Chicken Manchurian! It’s a great dish for any occasion, with its crispy chicken and flavorful sauce.