Chicken Manchurian
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup cornstarch
- 3 tbsp all-purpose flour
- 1 large egg, beaten
- 1 tsp soy sauce
- ½ tsp black pepper
- ½ tsp salt
- ⅓ cup neutral oil (such as canola or vegetable oil), for frying
For the sauce
- 2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- 3 tbsp water
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 4 cloves garlic, finely minced
- 1-inch piece fresh ginger, finely minced
- 2 fresh green chilies, thinly sliced
- 1 medium white onion, cut into 1-inch chunks
- 1 medium green bell pepper, cut into 1-inch chunks
- 3 stalks green onions, thinly sliced, white and green parts separated
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large bowl, whisk together the cornstarch, all-purpose flour, beaten egg, 1 tsp soy sauce, black pepper, and salt until a thick batter forms. Add the chicken pieces and toss until every piece is evenly coated. Let the coated chicken rest for 15 minutes so the batter adheres.
- 2
In a small bowl, stir together the 2 tbsp soy sauce, ketchup, rice vinegar, chili garlic sauce, sesame oil, sugar, cornstarch, and water until the cornstarch is fully dissolved. Set the sauce aside.
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