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 quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
About Chicken Manchurian Gravy with Veg Fried Rice
This indo_chinese dish is perfect for dinner. With 784.56 calories and 40.330000000000005g 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.
344cal
7gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
