Description
A popular Indo-Chinese dish featuring crispy fried chicken tossed in a tangy, spicy sauce.
Ingredients
Scale
- 500g boneless chicken, cubed
- 2 tbsp soy sauce
- 1 tbsp ginger-garlic paste
- 1/4 cup cornflour
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp oil
- 1 onion, chopped
- 1 bell pepper, diced
- 2 green chilies, slit
- 1 tbsp vinegar
- 1 tbsp tomato ketchup
- 1 tsp red chili sauce
- 1 tsp sugar
- 1/2 cup water
- 2 tbsp spring onions, chopped
Instructions
- Marinate chicken with soy sauce, ginger-garlic paste, black pepper, and salt for 15 minutes.
- Coat the chicken in a mixture of cornflour, all-purpose flour, and beaten egg.
- Deep fry the chicken until golden brown and crispy. Drain on paper towels.
- Heat oil in a pan. Sauté onions, bell peppers, and green chilies for 2 minutes.
- Add soy sauce, vinegar, tomato ketchup, red chili sauce, and sugar. Stir well.
- Pour in water and bring the sauce to a simmer.
- Add the fried chicken and toss to coat evenly.
- Garnish with spring onions and serve hot.
Notes
- For extra crispiness, double-fry the chicken.
- Adjust the sauce’s spice level by adding more or less chili sauce.
- Serve with fried rice or noodles.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Deep-frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: Chicken Manchurian, Indo-Chinese, spicy chicken, fried chicken