Chicken Manchurian Gravy

Name: Chicken Manchurian Gravy
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g chicken breast (boneless, cut into small pieces); 1 pcs egg; 3 tbsp all-purpose flour; 4 tbsp cornflour (divided); 1 inch ginger (finely chopped, divided); 6 pcs garlic (cloves, finely chopped, divided); 2 pcs green chili (finely chopped); 1 pinch black pepper; 0.5 tsp salt (divided); 2 cup oil for frying (for deep frying chicken); 1 pcs onion (small, finely chopped); 3 pcs spring onion (greens and whites separated, chopped); 2 tsp soy sauce; 1 tsp red chili sauce; 1 tbsp tomato ketchup; 1 tsp vinegar; 1.5 cup water (divided)

RATING

4.6/5(178)

TASTE SCORE

10/10

Crispy chicken balls tossed in a glossy, savory gravy with garlic, ginger, soy sauce, and spring onion. This Indo-Chinese favorite is bold, comforting, and perfect with fried rice or noodles.

PREP

25m

COOK

25m

SERVES

1 KATORI

382 cal

SERVINGS

METHOD · 9 STEPS

prep · ~8 min
Prepare the chicken mixture.
1.Add chicken breast to a mixer jar and pulse to a coarse mince.
2.Transfer it to a bowl and add egg, all-purpose flour, 2 tbsp cornflour, half the ginger, half the garlic, black pepper, and 0.25 tsp salt.
3.Mix well until the mixture is sticky and holds together.
TIPPulse the chicken just until minced. A coarse texture gives the Manchurian balls a better bite.
fry · ~15 min
Fry the chicken balls.
1.Heat oil for frying in a kadai over medium heat.
2.Drop small portions of the chicken mixture into the hot oil.
3.Fry until golden brown and cooked through, turning as needed, 4 to 5 minutes.
4.Remove and drain well.
TIPKeep the oil at medium heat so the outside browns evenly while the chicken cooks through.
saute · ~4 min
Cook the aromatics.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion, spring onion whites, green chili, remaining ginger, and remaining garlic.
3.Cook for 2 to 3 minutes until fragrant and lightly softened.
boil · ~3 min
Make the gravy base.
1.Add soy sauce, red chili sauce, tomato ketchup, vinegar, remaining 0.25 tsp salt, and 1.25 cups water.
2.Stir well and bring the mixture to a gentle boil.
mix · ~1 min
Mix the cornflour slurry.
Stir the remaining 2 tbsp cornflour with 0.25 cup water in a small bowl until smooth and lump-free.
simmer · ~2 min
Thicken the gravy.
Pour the cornflour slurry into the pan and stir continuously for 1 to 2 minutes until the gravy turns glossy and lightly thick.
TIPAdd the slurry slowly while stirring so the gravy stays smooth.
assemble · ~2 min
Add the fried chicken balls.
Add the fried chicken balls to the gravy and toss gently so they are coated well. Simmer for 2 minutes to let the flavors come together.
garnish · ~1 min
Finish with spring onion greens.
serve · ~1 min
Serve hot.
Serve Chicken Manchurian Gravy hot with fried rice, hakka noodles, or plain rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pulse the chicken only to a coarse mince; over-processing makes the balls dense and pasty.
2
If the chicken mixture feels loose, chill it for 15 to 20 minutes before frying so it holds its shape better.
3
Fry the chicken balls on medium heat, not high, so the center cooks through before the crust gets too dark.
4
Stir the cornflour slurry again right before pouring, since cornflour settles quickly at the bottom.
5
Add the fried chicken to the gravy just before serving if you want the outside to stay slightly crisp.
6
For make-ahead cooking, fry the chicken balls in advance and refrigerate; simmer them in the gravy only when ready to serve.

RECIPE VARIATIONS