Crispy, bite-sized chicken pieces tossed in a savory, tangy, and slightly spicy Manchurian sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser and perfect for any party or gathering.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
480cal
44gprotein
24gcarbs
23g
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, breast or thigh meat)
3 tbsp All-Purpose Flour
4 tbsp Corn Starch (3 tbsp for batter, 1 tbsp for slurry)
1 tbsp Ginger-Garlic Paste
3 tbsp Soy Sauce (1 tbsp for marinade, 2 tbsp for sauce)
A classic Indo-Chinese street food favorite! Quick stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
About Chicken Manchurian Dry with Vegetable Hakka Noodles
Perfectly spiced Chicken Manchurian Dry with savory Hakka Noodles – a quick, energy-giving comfort meal!
This indo_chinese dish is perfect for lunch. With 853.6 calories and 52.839999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Sesame Oil (For the sauce)
8 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chili (Slit lengthwise)
1 medium Onion (Cut into 1-inch cubes (petals separated))
1 medium Green Bell Pepper (Cut into 1-inch cubes)
1 tbsp Red Chili Sauce (Such as Sriracha, adjust to spice preference)
1 tbsp White Vinegar
1 tsp Sugar
2 tbsp Water (For corn starch slurry)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken cubes, all-purpose flour, 3 tbsp corn starch, ginger-garlic paste, 1 tbsp soy sauce, black pepper powder, salt, and the beaten egg.
Mix thoroughly until each piece of chicken is evenly coated in the batter.
Set aside to marinate for at least 15-20 minutes.
2
Fry the Chicken
Heat vegetable oil for deep frying in a wok or deep pan over medium-high heat (around 175°C or 350°F).
Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
Fry each batch for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the fried chicken with a slotted spoon and drain on a wire rack to maintain crispiness.
3
Prepare the Sauce and Slurry
In a small bowl, whisk together 2 tbsp soy sauce, red chili sauce, white vinegar, and sugar. Set aside.
In another small bowl, mix 1 tbsp of corn starch with 2 tbsp of water to create a smooth slurry without lumps.
4
Stir-fry the Aromatics and Vegetables
Place a clean wok or large skillet over high heat. Add the sesame oil.
Once the oil is hot, add the chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the cubed onion and green bell pepper. Stir-fry on high heat for 1-2 minutes. The vegetables should be slightly tender but still have a distinct crunch.
5
Combine and Finish
Pour the prepared sauce mixture into the wok and bring it to a quick simmer.
Give the corn starch slurry a quick stir and pour it into the wok. Cook for 30-60 seconds, stirring continuously, until the sauce thickens and becomes glossy.
Immediately add the fried chicken pieces to the wok.
Toss everything together on high heat for about 1 minute to ensure the chicken is evenly coated with the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately for the best texture.
374cal
9gprotein
49gcarbs
16gfat
Ingredients
200 g hakka noodles (or any other wheat noodles)
2 l water (for boiling noodles)
0.5 tsp salt (for sauce, or to taste)
1 tbsp oil (for tossing cooked noodles)
3 tbsp sesame oil (or any neutral vegetable oil)
6 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 pcs capsicum (medium, any color, julienned)
1.5 cup cabbage (shredded)
0.25 cup spring onion greens (chopped, for garnish)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce (like Sriracha)
1 tbsp white vinegar
0.5 tsp white pepper powder
0.5 tsp sugar (to balance flavors)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot and add 1 tsp of salt. Add the Hakka noodles and cook according to package directions (usually 3-5 minutes) until al dente. Drain immediately in a colander, rinse with cold water to stop cooking, and toss with 1 tbsp of oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, white pepper powder, 0.5 tsp salt, and sugar until well combined. Set aside.
3
Heat sesame oil in a large wok or pan over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the sliced onions and sauté for 1 minute until slightly translucent. Add the julienned carrots and capsicum and stir-fry for 2 minutes. Finally, add the shredded cabbage and stir-fry for another minute until the vegetables are cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over them. Using two spatulas or tongs, gently toss everything on high heat for 1-2 minutes until well-coated. Add most of the chopped spring onion greens and give it a final toss.
5
Transfer the noodles to a serving platter, garnish with the remaining spring onion greens, and serve immediately while hot.
