Chicken Manchurian
“Hakka Style Manchurian”
The recipe belongs to my dear friend Yahya and has been inspired by his take on his spicy Chinese (Hakka style) chicken Manchurian. The recipe is simple yet the sweet, spicy and sticky chicken served with egg fried rice makes it a perfect meal to serve if you are hosting a party of two or twenty!
Prepare to tingle your taste buds
Ingredients:
** As per 2 kilograms of boneless chicken thighs/legs (diced). Serves 4-5 people.
Chicken:
Boneless Chicken: 2 Kilograms (diced)
Eggs: 3
Salt: 2 Teaspoons
Black Pepper: 2 Teaspoons
Plain Flour: 4 Tablespoons
Corn Flour: 2 Tablespoons
Baking Powder: 1 Teaspoon
Sauce/Gravy:
Ketchup: 1 Cup (preferably Heinz or Mitchells)
Chilli Garlic Sauce: 2 Cup (Mitchells only)
Ginger and Garlic Paste: 2 Tablespoons
Salt: 2 Teaspoons
Chilli Powder: 2 Teaspoons
Chinese Salt (Ajinomoto): 1.5 Teaspoons
Brown Sugar: 6 Teaspoons
Sesame Oil: 1 Tablespoon
Dark Soy Sauce: 1 Tablespoon
Vinegar: 1 Tablespoon
Green Chilli: 3 Green (Cut in 4 pieces, Lengthways)
Directions:
Combine the ingredients mentioned in the ‘Chicken’ section above all in a mixing bowl and mix thoroughly so all of the chicken pieces are nicely coated.
Let the mixture sit for at least 2 hours.
Deep fry the chicken until golden brown and cooked through. Leave it on a baking parchment paper to ensure the extra bit of oil is soaked by the parchment paper.
Now to prepare the sauce, add all the ingredients listed in the ‘Sauce/Gravy’ section in a large cooking pot and cook for 15 minutes on medium heat, then to caramelize the sauce a little more cook for added 2-3 minutes on high heat.
Mix the deep-fried chicken into the cooking pot of the freshly prepared sauce and cover it for 7-10 minutes for the chicken to soak up the sauce.
Dish out the spicy and sweet Manchurian and then garnish it with finely chopped spring onions
Devour the finished masterpiece!