Description:
Chicken Manchurian is a popular Chinese-Indian fusion dish that is both flavorful and spicy. This recipe is a mouthwatering blend of crispy chicken pieces coated in a sweet and sour sauce, made with a mixture of soy sauce, tomato ketchup, and vinegar, and garnished with chopped green onions and sesame seeds. The dish is made by marinating chicken pieces in a mixture of flour, cornstarch, and spices, then deep-frying them until golden brown. The sauce is prepared by sautéing garlic, onions, and bell peppers, and then adding the soy sauce mixture, which gives the dish its signature flavor. Chicken Manchurian is a perfect blend of textures and flavors, with crispy chicken pieces coated in a smooth and tangy sauce. It’s a great option for a quick and easy dinner or lunch, and can be served with steamed rice, noodles, or roti. This recipe is also customizable to suit your taste preferences, so feel free to adjust the level of spiciness or sweetness to your liking. So, if you’re looking for a delicious and easy-to-make dish that’s sure to impress your family and friends, give Chicken Manchurian a try!
Ingredients:
- 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili powder (optional)
- 1/4 teaspoon garam masala powder (optional)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mixed bell peppers (capsicum)
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon vinegar
- 1 tablespoon cornstarch paste
- 2 tablespoons water
- Chopped green onions and sesame seeds for garnish (optional)
Instructions:
- Prepare the marinade: In a bowl, mix together flour, cornstarch, salt, pepper, chili powder, and garam masala powder (if using).
- Marinate the chicken: Add the chicken pieces to the marinade and mix well. Let it sit for 15-20 minutes.
- Cook the chicken: Heat 1 tablespoon of oil in a pan and cook the chicken until golden brown and cooked through. Drain and set aside.
- Prepare the sauce: In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and chopped onion and sauté until the onion is translucent.
- Add the bell peppers and cook for an additional 2-3 minutes.
- Add the soy sauce, tomato ketchup, vinegar, and cornstarch paste. Mix well and cook for 1-2 minutes or until the sauce thickens.
- Add the cooked chicken back to the pan and toss to coat with the sauce.
- Serve hot, garnished with chopped green onions and sesame seeds (if using).
Time:
- Preparation: 15 minutes
- Marination: 15-20 minutes
- Cooking: 15-20 minutes
- Total: 40-50 minutes
Note: You can adjust the amount of chili powder and garam masala powder according to your taste preferences. Additionally, you can serve Chicken Manchurian with steamed rice, noodles, or roti. 
Nutritional chart for the Chicken Manchurian recipe:
Per serving (assuming 4-6 servings): Calories: 350-450
Macronutrients:
- Protein: 30-40g (from chicken and soy sauce)
- Fat: 15-20g (from oil, soy sauce, and vinegar)
- Carbohydrates: 20-25g (from flour, cornstarch, and sauces)
Micronutrients:
- Sodium: 400-500mg (from soy sauce, vinegar, and salt)
- Potassium: 400-500mg (from chicken, bell peppers, and soy sauce)
- Fiber: 2-3g (from bell peppers, onions, and garlic)
- Sugar: 5-7g (from soy sauce, tomato ketchup, and vinegar)
Vitamins and Minerals:
- Vitamin A: 10-15% of the Daily Value (DV)
- Vitamin C: 20-25% of the DV
- Calcium: 5-7% of the DV
- Iron: 10-15% of the DV
Please note that this is an approximate nutritional chart and may vary based on specific ingredient brands and measurements. Additionally, it’s important to keep in mind that Chicken Manchurian is a relatively high-calorie and high-sodium dish, so it’s best to consume it in moderation as part of a balanced diet. Let me know if you have any further questions!
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