How To Make Chicken Manchurian
Chicken manchurian is a simple dish that delivers savory flavors of spiciness from serrano chile peppers and freshness from cilantro.
Beat egg in a large bowl. Mix all-purpose flour and 1½ tablespoons of 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 ½-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center.
Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
Heat 2 tablespoons of vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned. Add cilantro and serrano peppers; reduce heat to medium-low.
Mix chicken stock, soy sauce, sugar, black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through.
Add green bell pepper to sauce and cook for 2 to 3 minutes, until slightly tender.
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.
Serve and enjoy!
- Sugar: 2g
- Calcium: 29mg
- Calories: 211kcal
- Carbohydrates: 14g
- Cholesterol: 84mg
- Fat: 10g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 2g
- Potassium: 281mg
- Protein: 15g
- Saturated Fat: 3g
- Sodium: 647mg
- Trans Fat: 1g
- Vitamin A: 357IU
- Vitamin C: 16mg
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