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Manchurian Chicken

Introduction

This Manchurian chicken recipe brings the best of Indo-Chinese flavors to your plate. Juicy chicken cubes are fried to perfection and tossed in a spicy, tangy sauce that will leave your taste buds tingling. Perfect for those who love bold, savory dishes with a kick, it’s an excellent choice to serve with naan or rice for a satisfying meal.

Ingredients

• Chicken fillet, cut into 2-inch cubes – Cutting the chicken into medium cubes allows them to cook evenly and soak up all the delicious flavors of the marinade.
• Chilli powder (to taste) – Adds a spicy kick to the chicken, making it the perfect complement to the rich sauce.
• Thai 5 spice (to taste) – A fragrant mix that brings depth and complexity to the dish.
• Cumin powder (to taste) – Adds warmth and a slight earthiness to the marinade.
• Coriander powder (to taste) – Another warm spice that balances the heat with its slightly citrusy flavor.
• 1/4 cup soya sauce – The salty, umami base of the marinade, enhancing the chicken’s flavor.
• White pepper (to taste) – Lighter and more pungent than black pepper, giving the dish a bit of sharpness.
• Aromat (to taste) – Adds an all-purpose seasoning that boosts the overall flavor profile.
• 1/4 cup chilli sauce (I used Sriracha) – Adds heat and tang to the chicken.
• 2-3 eggs – Binds the marinade and ensures the corn flour sticks to the chicken for a crispy coating.
• 1/2 cup corn flour – Provides the crispy texture when the chicken is fried.

For the sauce:

• 1 onion, chopped into small cubes – Forms the base of the sauce, adding sweetness and texture.
• 1 green pepper, chopped into small cubes – Adds color, crunch, and a slight bitterness to balance the sauce.
• 1 red pepper, chopped into small cubes – Similar to the green pepper, but with a sweeter taste.
• Garlic, finely chopped – Brings a robust flavor that complements the sauce.
• Oil (for cooking) – Helps sauté the vegetables and prevents them from sticking.
• 1/2 cup tomato sauce – Adds tanginess and sweetness, balancing the heat in the sauce.
• 1/2 cup Maggi chilli sauce – Infuses the sauce with a fiery, savory taste.
• 1/4 cup Sriracha sauce – Adds another layer of heat and umami.
• 10 drops Tabasco sauce – A dash of vinegar and heat to add zing to the dish.
• 1/2 tsp zeal salt – A spiced salt that enhances the flavors.
• 1/2 tsp white pepper – For a sharp, pungent peppery flavor.
• 1 tsp chilli powder – Adds depth of heat to the sauce.
• 1 tsp salt (or to taste) – Enhances the flavors of all the ingredients.
• Sliced green chillis – Adds fresh heat and texture.
• 1 cup water (more if needed) – Used to adjust the sauce’s consistency.
• 2 tbsp corn flour mixed with 1/4 cup water (cornstarch slurry) – Helps to thicken the sauce, giving it a glossy finish.
• Sesame seeds (for sprinkling) – Adds a subtle nutty flavor and texture when sprinkled on top.

Method

1. Marinate the chicken: In a large bowl, mix the chicken cubes with chilli powder, Thai 5 spice, cumin powder, coriander powder, soya sauce, white pepper, aromat, and chilli sauce. Adding the spices and sauces first allows the chicken to soak in all the flavors. Then, mix in the eggs and corn flour to create a batter that will crisp up when fried.
2. Fry the chicken: Heat oil in a deep pan over medium-high heat. Once hot, fry the marinated chicken pieces in batches until golden brown and crispy. The combination of eggs and corn flour creates a crunchy exterior, while the chicken stays juicy inside. Once done, set the chicken aside on paper towels to drain excess oil.
3. Prepare the sauce: In a large pot, heat a bit of oil over medium heat. Add the chopped onion and garlic, and sauté until the onion turns translucent and slightly pink. The gentle cooking releases the sweetness from the onion and mellows the sharpness of the garlic. Add the chopped green and red peppers and cook for another few minutes. The peppers should soften but still retain some crunch.
4. Add the sauces and spices: Pour in the tomato sauce, Maggi chilli sauce, Sriracha sauce, and Tabasco sauce. Add the zeal salt, white pepper, chilli powder, and salt. Stir to combine, allowing the sauces to mix well and the spices to bloom, creating a rich and flavorful base for the chicken.
5. Simmer the sauce: Add 1 cup of water to the pot and bring it to a gentle boil. This helps to meld the flavors together and allows the sauce to thin out slightly. Cook for 2-4 minutes to reduce slightly.
6. Thicken the sauce: In a small bowl, mix 2 tablespoons of corn flour with 1/4 cup of water to create a slurry. Slowly pour the slurry into the boiling sauce, stirring constantly to prevent lumps. This thickens the sauce to the perfect consistency, coating the chicken beautifully.
7. Combine the chicken and sauce: Add the fried chicken to the sauce and stir until all the pieces are evenly coated. Allow the chicken to simmer in the sauce for 10 minutes, letting the flavors meld together. If the sauce feels too thin, you can simmer it longer or add a bit more corn flour slurry.
8. Finish and serve: Sprinkle sesame seeds over the chicken and serve hot with naan, rice, or potato wedges. The sesame seeds add a lovely nutty crunch that complements the spicy, tangy sauce.

Recipe Details

• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 1 hour 5 minutes
• Servings: 4-6
• Calories: Approximately 350 per serving (excluding naan or rice)

FAQs

1. Can I use store-bought fried chicken for this recipe?
   Yes, you can use pre-fried chicken, though marinating and frying the chicken yourself will result in a much more flavorful dish.
2. Can I make this dish vegetarian?
   You can substitute the chicken with paneer or tofu. Fry them in a similar manner for a crispy texture.
3. What can I substitute for Nando’s sauces?
   If you don’t have Nando’s sauces on hand, you can use a mix of any peri-peri or spicy herb sauces.
4. How spicy is this dish?
   The spiciness can be adjusted based on your preference. Reduce the amount of chilli powder and omit the fresh chillis for a milder version.

Serving Suggestions

• Serve this spicy Manchurian chicken with naan or basmati rice for a complete meal.
• It also pairs wonderfully with roasted or steamed vegetables for a balanced side.

Make-Ahead and Freezing Options

• Make-ahead: The chicken can be marinated a day in advance and kept in the refrigerator. The sauce can also be made ahead and stored separately for 1-2 days.
• Freezing: You can freeze the fried chicken separately. When ready to serve, thaw and reheat the chicken in the sauce. This keeps the chicken from becoming soggy.