Chicken Manchurian

Chicken Manchurian A simple and savory dish with an element of freshness delivered by the fragrant and flavorful cilantro. Serve immediately over white rice.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 35 mins

    SERVING : 4

    YIELD : 4 servings

  • Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.

  • Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.

  • Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.

  • Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.

  • Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.

Per Serving: 327 calories; protein 29g; carbohydrates 12.4g; fat 17.5g; cholesterol 115.8mg; sodium 736.5mg. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.