Chicken Manchurian
A mouthwatering chicken Manchurian recipe! Made with juicy chicken pieces coated in a savory and tangy sauce, this dish is sure to be a crowd-pleaser.
Servings: 5 people
Calories: 362kcal
Cost: $8
Equipment
Ingredients
Batter
- 2 large chicken breasts cut into cubes
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ⅛ teaspoon salt
- 2 tablespoon psyllium husk powder for dredging the chicken
- ¼ cup oil for frying we used coconut oil
Chili Garlic Sauce
- 1 medium onion cut into one inch pieces
- 1 medium red pepper cut into one inch pieces
- 1 medium green pepper cut into one inch pieces
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- ½ teaspoon salt
- 1 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoon red chili paste
- ½ teaspoon sweetener
- ½ teaspoon xanthan gum whisked with 1 tablespoon water (optional)
Instructions
Batter
- To a large bowl add the cubed chicken with the batter ingredients except for the psyllium husk. Mix to combine2 large chicken breasts, 1 teaspoon soy sauce, ½ teaspoon black pepper, ½ teaspoon baking powder, 1 teaspoon garlic paste, 1 teaspoon ginger paste, ⅛ teaspoon salt
- Add the psyllium husk powder to a plate and dredge each chicken pice through to lightly coat.
- Heat up the oil in a large frying pan over medium high heat. Fry the chicken until crispy and browned on all sides. Drain on a paper towel lined dish. Set aside.2 tablespoon psyllium husk powder, ¼ cup oil for frying
Chili Garlic Sauce
- Using the same frying pan, remove half of the oil and then add in the onion, peppers, salt ginger and garlic. Stir fry over medium high heat until vegetables are softened.1 tablespoon minced ginger, 1 medium onion, 1 medium red pepper, 1 medium green pepper, ½ teaspoon salt, 2 cloves garlic
- add the remaining ingredients and simmer for about 2 minutes on medium heat.1 cup chicken stock, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 2 tablespoon red chili paste, ½ teaspoon sweetener, ½ teaspoon xanthan gum
- add the fried chicken pieces and stir well to coat with the sauce and warmed through. Serve with cauliflower rice, fried rice and top with sliced green onions for garnish. (see video)
Video
Notes
- Crispy Chicken: Coat the chicken in a thin and even layer of psyllium husk, and make sure the oil is hot enough before frying.
- Bold Sauce: Make sure to simmer the sauce for a few minutes to allow the flavors to meld together.
Nutrition
Calories: 362kcal | Carbohydrates: 8g | Protein: 26g | Fat: 23g | Fiber: 2g | Sugar: 4g