chicken manchurian sauce — scribblingpad.com

This is one of my favorite dishes which I like to prepare with Chicken breast piece as its easier to cook and the chicken does not become tough like other Indian dishes which need slow cooking of the chicken. I usually make extra and use half of it for gravy and half of it for starters .This Manchurian sauce goes well with rotis, fried rice, noodles and naan also.

Ingredients

1 lb- chicken breast cubed
1 tsp-Soy Sauce
1 tsp- vinegar(rice wine)
¼ cup- all purpose flour
Chilli powder and pepper acc to spice level
Salt to taste
Egg – 1

Sauce

3 tsps- finely chopped Ginger
3tsps-finely chopped Garlic
1 Onion –roughly chopped
1 bellpepper- roughly chopped
1 tsp- tomato paste/tomato ketchup
1/2 tsp- soyasauce
1 tsp- oyster sauce/stir fry sauce
1 tsp- vinegar
½-1 tp- chilli flakes/pepper
2-3 tsp- cornflour (depending on sauce thickness)
2-3 stems- spring onion finely chopped

Directions

Marinate the cubed chicken with soyasauce, vinegar, salt, chilli powder and pepper for alteast 10 mins- 1 hr.
Before fan frying the chicken, add the beaten egg to the marinated chicken.
Place the all purpose flour in a shallow plate and toss the marinated chicken in it , taking 3-4 pieces at a time.
Once all the chicken is properly coated, pan fry the chicken on a non-stick pan on medium flame adding a little oil at a time.
After a min turn the chicken pieces to pan fry the other side( breast pieces cooks very fast, so don’t leave on pan more than 4 mins overall).
Pan fry all the chicken in the same way and place it on a plate.
Now in the same pan, add some oil and add the chopped ginger , garlic and chilli flakes.
After a few seconds add the chopped onions and bell pepper and stir fry for a min.
Add the pan fried chicken to it along with the sauces(vinegar,tomato sauce, stir fry sauce, soya sauce)
Meanwhile in a cup of water, dissolve the corn flour and add it to the pan.
Add more water according to the thickness needed and also add salt and pepper to taste
In 2 minutes the sauce will thicken up. Sprinkle with spring onions and its ready to be served.

Tips:

Don’t overcook the chicken when initially stir frying the chicken as it will cook again in the sauce. Infact removing the ¾ done chicken when pan frying will yield a softer texture of chicken after making the sauce.
Don’t boil /cook the sauce for long time, as cornflour has the tendency of losing its thickness.