Crispy fried chicken pieces tossed in a savory, tangy, and slightly spicy sauce. This Indo-Chinese favorite is perfect for pairing with fried rice or hakka noodles for a complete and satisfying meal.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
441cal
34gprotein
34gcarbs
18g
Ingredients
500 g Boneless Skinless Chicken (Cut into 1-inch cubes)
1 tbsp Ginger-Garlic Paste
3 tbsp Soy Sauce (Divided use)
0.75 tsp Black Pepper Powder (Divided use)
0.5 tsp Salt (For marinade)
0.5 cup All Purpose Flour
6 tbsp Cornflour (Divided use for batter and slurry)
A classic takeout favorite made at home! Tender chicken, fluffy eggs, and crisp vegetables tossed with savory day-old rice and soy sauce. This one-pan meal is incredibly easy to whip up for a quick weeknight dinner.
About Chicken Manchurian Gravy with Chicken Fried Rice
Protein-packed Chicken Manchurian with Fried Rice – a tangy, soul-satisfying combo for dinner!
This indo_chinese dish is perfect for dinner. With 1007.21 calories and 71.97g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Garlic (Finely chopped)
1 tsp Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes)
1 pcs Capsicum (Medium, cut into 1-inch cubes)
1 tbsp Red Chili Sauce
2 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar
2.5 cup Water (Divided for batter, slurry, and gravy)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp of soy sauce, 0.5 tsp of black pepper powder, and salt.
Mix thoroughly to ensure the chicken is evenly coated.
Set aside to marinate for at least 15-20 minutes.
2
Prepare Batter and Fry Chicken
In a separate bowl, whisk together the all-purpose flour, 4 tbsp of cornflour, the beaten egg, and about 1/4 cup of water to form a smooth, thick batter without lumps.
Add the marinated chicken to the batter and mix until each piece is well-coated.
Heat oil for deep-frying in a wok or deep pan over medium-high heat.
Once hot, carefully drop the battered chicken pieces one by one. Fry in batches for 4-5 minutes until golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack.
3
Sauté Aromatics and Vegetables
In a clean wok or large pan, heat 2 tbsp of oil over high heat.
Add the finely chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 1-2 minutes until they are slightly tender yet still crisp.
4
Create the Manchurian Sauce
Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and the remaining 0.25 tsp black pepper. Stir well to combine.
Pour in 2 cups of water (or chicken stock for richer flavor) and bring the mixture to a rolling boil.
5
Thicken Gravy and Finish
In a small bowl, mix the remaining 2 tbsp of cornflour with 1/4 cup of cold water to make a smooth slurry.
While stirring the gravy continuously, slowly pour in the cornflour slurry.
Cook for 1-2 minutes, stirring constantly, until the gravy thickens.
Add the fried chicken pieces to the gravy. Gently toss to coat them well.
Simmer for just 1 minute, then turn off the heat.
6
Garnish and Serve
Garnish with freshly chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles.
567cal
38gprotein
58gcarbs
19gfat
Ingredients
4 cup cooked jasmine rice (Chilled, preferably day-old. From about 1.5 cups uncooked rice.)
1 lb boneless skinless chicken breast (Cut into ½-inch pieces)
3 tbsp vegetable oil (Divided. Use a high smoke point oil like canola or avocado.)
3 pcs large eggs (Lightly beaten)
1 pcs yellow onion (Medium, finely chopped)
2 pcs carrots (Medium, diced small)
3 cloves garlic (Minced)
0.75 cup frozen peas (Thawed)
4 tbsp low sodium soy sauce (For the sauce mixture)
1 tsp toasted sesame oil (For the sauce mixture)
1 tbsp shaoxing wine (Optional, but adds authentic flavor. Can substitute with dry sherry.)
1 tsp granulated sugar (Balances the saltiness)
0.25 tsp white pepper (For the sauce mixture)
3 pcs scallions (Thinly sliced, green and light green parts)
0.5 tsp kosher salt (To taste)
Instructions
1
Prepare Ingredients and Sauce
Ensure all vegetables are chopped, garlic is minced, and chicken is diced. Have the cold rice ready.
In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, Shaoxing wine (if using), granulated sugar, and white pepper. Set this sauce mixture aside.
2
Cook Eggs and Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
Pour in the beaten eggs and scramble for 1-2 minutes until just set. Immediately transfer the cooked eggs to a clean plate.
Add another tablespoon of oil to the hot wok. Add the diced chicken in a single layer. Season with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through (165°F or 74°C). Remove the chicken and set it aside with the eggs.
3
Sauté Aromatics and Vegetables
Add the final tablespoon of oil to the wok. Add the chopped onion and diced carrots. Stir-fry for 3-4 minutes until the onion becomes translucent and the carrots are crisp-tender.
Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
