White Chicken Manchurian

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Lunch

67Likes

30 Min

Richard Harris Soans

March 11, 2021

Easy

Cuisine: Chinese

Main Description.

History of Manchurian Recipe

Nelson Wang (born 1950) is an Indian restaurateur of Chinese descent and the founder of a restaurant in Mumbai’s Kemps Corner neighborhood. Various sources credit him with the invention of the popular Indian/Chinese dish “Chicken Manchurian”.

Everyone who has tasted this awesome dish would agree there is a very thin line in between Chili chicken and Chicken Manchurian, so finally I decided to make a small difference between the two by Recreating a White chicken Manchurian to an extent and by keeping mind the authenticity of the original recipe.

Ingredients

Marination
250 GMs boneless Chicken thighs
250 GMs boneless Chicken Breasts
1 Teaspoon White Vinegar
1 Teaspoon white pepper powder
1 whole Egg
1 Tablespoon Garlic powder
1/2 Teaspoon Ginger powder
Marinate at least 20 mins
Batter Ingredients
In a separate bowl add :
3 Tablespoon of corn flour
1 Tablespoon of rice flour
1 Pinch of baking soda
And mix well, add little water for consistency and Deep fry in oil for 7 mins
Cooking Ingredients
1 Small Diced onion
2 chilies chopped (medium)
1 tables spoon cut spring onions
1 Tablespoon Garlic / Ginger chopped
1 Tablespoon Green chilli sauce
1 Teaspoon chili flakes
1 Teaspoon sugar
1.5 Teaspoon White pepper powder
1 Chicken Cube mixed in Hot water (Half cup)
1 Tablespoon cornstarch
Salt to taste

Serves

People

Print Recipe

Instructions

01
In a Large Wok, add two tablespoons of oil, as soon as the Wok is very Hot....
02
Add diced onions and fry till translucent,
Add Chopped garlic / ginger sauté it for a minute.
03
Add white Vinegar,Green Chilli Sauce, Let the sauces sizzle,
Add Chilli flakes, green chillies,
Add one cup cold water, as it acts like a cold shot, as soon as the water begins to boil,
Add sugar, White pepper powder.
04
In a small bowl mix one cube Maggi Chicken stock with hot water (optional) or just plain water is fine and add it to the wok, Finally add the Chicken and sauté it for 2 mins and lastly add one tablespoon of Cornstarch mixed with two tablespoon of water in a bowl add it to the gravy for consistency, add salt to taste.

Tips

Always add the fried chicken last minute in the sauce as the chicken will remain crispy.
Use white vinegar and white pepper as we would like to achieve white color Gravy.
You may alter the spices as per the spice you could Handle. (Spicy dish)

Tags:Chinese, Easy, No Soy Sauce, Reduced sauce, Salt Reduced

Richard Harris Soans