Chicken Manchurian

Master Chef John Zhang shows you tips on making perfect and restaurant quality Chicken Manchurian for your guests and family. Chicken Manchurian Recipe is a delicious and one of the most popular Indian Chinese recipes that is made with chicken.

CUISINES: Chinese
LEVEL: EASY
SERVING: 2 People
TIME: 30 min
INGREDIENTS:
  • 10 oz Boneless, Skinless Chicken Breasts, Cut Into Bite-size Pieces 
  • 0.25 tsp Salt, To Taste [Marinade]
  • 2 counts Egg White [Marinade]
  • 2 tbsp Cornstarch [Marinade]
  • 2 tbsp Cooking oil
  • 1 tbsp Fresh Garlic, Minced
  • 2 oz Purple Onion, Cut Into Bite-size
  • 1.5 oz Green Bell Pepper, Cut Into Bite-size
  • 1.5 oz Red Bell Pepper, Cut Into Bite-size
  • 1 oz Carrots, Thinly Sliced In Circles
  • 1 tbsp Soy Sauce [Seasoning]
  • 0.5 tbsp Oyster Sauce [Seasoning]
  • 0.5 tbsp White Vinegar [Seasoning]
  • 2 Tsp Rock Sugar
  • 0.25 cup Water
  • 0.25 tsp Black Pepper, To Taste
  • 1 Tbsp Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water) 
DIRECTIONS:
Step 1
Step 1
Step 1
Cut chicken breast into small pieces
Step 2 
Step 2 
Step 2 
In a mixing bowl, combine chicken, salt, egg white, and cornstarch, make sure each chicken pieces are nicely coated with egg white and starch mixture.
Step 3
Step 3
Step 3
Cut bell pepper and carrot
Step 4 
Step 4 
Step 4 
In a large wok over medium-high heat, heat up cooking oil to 300°F to 350°F. Put in chicken cook until all pieces are floating on top and golden, take out and drain.
Step 5 
Step 5 
Step 5 
Return the wok to the stove, add garlic, onion and one tbsp cooking oil, cook until fragrant. Then add in green and red bell pepper, soy sauce, oyster sauce, white vinegar, brown sugar, and a tbsp water, stir and cook for a few minutes.
Step 6 
Step 6 
Step 6 
Add two teaspoon cornstarch slurry to thickening the sauce. Add chicken and mix until chicken pieces are well glazed. 
Step 7 
Step 7 
Step 7 
Serve immediately, sprinkle some diced green onion on top.