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Restaurant-Quality Chicken Manchurian
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Restaurant-Quality Chicken Manchurian

40 minPara 4Nutri-Score C€€
de @foodfusionpk1 importación0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken (cut into small bite-sized pieces)Carne500 g
  • egg (beaten)Lácteos1 pieza
  • black pepper powder (ground)Especias1 g
  • pink saltEspecias3 g
  • crushed red chiliEspecias3 g
  • corn flour (for the chicken coating)Despensa60 g
  • oil (for frying)Despensa500 ml
  • green bell pepper (cut into cubes)Frutas y verduras1 pieza
  • red bell pepper (cut into cubes)Frutas y verduras1 pieza
  • onion (cut into cubes)Frutas y verduras1 pieza
  • carrot (sliced)Frutas y verduras1 pieza
  • garlic (chopped)Frutas y verduras4 piezas
  • ginger (chopped)Frutas y verduras1 pieza
  • ketchupDespensa60 ml
  • soy sauceDespensa30 ml
  • vinegarDespensa15 ml
  • chicken stockDespensa200 ml
  • sugarDespensa10 g
  • sesame seedsFrutos secos y semillas5 g
  • corn flour (mixed with water for the slurry)Despensa15 g
  • spring onion (chopped, for garnish)Frutas y verduras2 piezas

por ración

Nutrición

336kcal

Carbohidratos
20 g
Proteínas
30 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Wok
  • Bol
  • Espumadera

paso a paso

Preparación

  1. Marinate and coat the chicken

    • Cut the chicken into small bite-sized pieces so it cooks quickly.
    • Add egg, black pepper powder, pink salt, crushed red chili and corn flour.
    • Mix well until the chicken is evenly coated.
    Paso 1

  2. Fry the chicken

    • Heat oil in a pan on the stovetop.
    • Add the coated chicken and do not touch it until a crust forms on top.
    • Fry for 3 to 4 minutes until golden and crispy, then remove.
    Paso 2

  3. Stir-fry the vegetables

    • Heat oil in a wok.
    • Add green bell pepper, red bell pepper, onion and carrot.
    • Stir-fry briefly — do not overcook the vegetables.
    • Remove the vegetables and set aside.
    Paso 3

  4. Make the Manchurian sauce

    • In the same wok, add chopped garlic and chopped ginger.
    • Fry until fragrant.
    • Add ketchup, soy sauce and vinegar.
    • Pour in the chicken stock and bring to a boil.
    • Add sugar and mix well.
    • Add the corn flour and water mixture and cook until the sauce reaches the desired thickness.
    Paso 4

  5. Combine and finish

    • Add the fried chicken and the vegetables back into the sauce.
    • Gently toss so everything is well coated.
    • Garnish with spring onions and green onions.
    • Serve hot.
    Paso 5
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