Manchurian Chicken
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March 3, 2021
Known for its bold, numbing flavors. This is a delicious Indo-Chinese dish, and everyone has their own take on it. This dish is made with chicken, fresh garlic, ginger, chilies, soya sauce, and vegetables and served with rice or dry as an appetizer. My secret ingredient is tapioca starch versus cornstarch.
TIP: Veggie lovers, you can use Paneer or cauliflower instead of chicken.
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Ingredients
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| 1 lb skinless, boneless chicken thighs | |
| 1 tsp black pepper | |
| 5 tbsp dark soya sauce | |
| 1 egg | |
| 4 tbsp tapioca starch | |
| 2" chopped ginger | |
| 8-10 chopped garlic – per taste | |
| 3-4 chopped green chilies | |
| 1 cup chopped scallions - reserve some for garnish | |
| 2 sweet red peppers – cut into cubes | |
| 2 tbsp Oyster sauce or Mushroom sauce | |
| 2 tbsp sambal olek | |
| 2 chopped bok choy | |
| 2 cups vegetable oil | |
| 2 tsp sesame oil | |
| Sesame seeds and chilli oil - optional |
Directions
1.
Wash and cut the chicken into small cubes.
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2.
Marinate the chicken with black pepper, 3 tbsp soya sauce, egg, and 3 tbsp tapioca starch for 15 minutes.
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3.
Shallow fry the chicken in vegetable oil, in two batches, until it is ¾ cooked and juicy; remove on paper towel and keep aside.
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4.
Stir-fry ginger, garlic, green chilies, scallions for 2 minutes.
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5.
Add the red peppers, soya sauce, oyster sauce, sambal olek, and stir-fry for another 5 minutes.
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6.
Add the chicken and mix well.
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7.
To thicken the sauce, add 1 tbsp tapioca starch to 1/2 cup of water to make a thick slurry. If you need more sauce, you can add some stock.
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8.
Add chopped bok choy and toss.
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9.
Drizzle a little sesame oil.
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10.
Garnish with scallions and sesame seeds.
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11.
Serve with white rice and for extra heat add some chilli oil.
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Notes
Remember To Serve It With Love.
