Petitchef

Indo-chinese chicken manchurian

Main Dish
2 servings
15 min
10 min
Very Easy
or

Ingredients

2 servings
- 1 libra of boneless skinless chicken thighs, cut into 1 inch pieces

- Ginger - 1 inch piece, peeled and minced

- Garlic - 4 large cloves, finely minced

- Onion - 1 medium size, finely chopped

- Green chillies - 5 nos

- Chilly powder - 1 teaspoon

- soy sauce - 2 tablespoons

- Tomato ketchup - 1 tablespoon

- Cornstarch - 1 tablespoon

- 1 cup of water

- Oil - 2 tablespoons

- salt to taste

- Black pepper to taste

- Corriander leaves for garnishing

Preparation

Step 1

Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours.

Step 2

In a large skillet, add the oil and heat on medium. Prepare a slurry by combining the cornstarch and the water. Mix thoroughly to create a smooth batter.

Step 3

Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides. Drain well and set aside until needed.

Step 4

To the same pan add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chilly powder, soy sauce and tomato ketchup.

Step 5

Garnish with corriander leaves and serve.




Comments:

15/10/2011

Wow i feel like eating

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