It's that classic Chicken Manchurian that made it's way to your table, sputtering and sizzling on the hot plate and ready to be devoured. This recipe is easy and has that nostalgic flavor that will take you back to your favorite Chinese restaurant in Lahore.
- 1 pound boneless chicken cut into 1 inch cubes
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1 tbsp vinegar
- 1 tbsp sambal oelek or 1 tsp sriracha
- 2 tbsp corn starch
For the Sauce
- 1/4 cup ketchup
- 1 tbsp sambal oelek
- 2 tsp soy sauce low sodium
- 1 tsp oyster sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 1 cup water
For the Chicken Manchurian
- 3 tbsp oil flavorless
- 1 tbsp ginger crushed
- 3 green chilli peppers
- 1 green bell pepper cubed
- 1/2 onion cubed and separated
- 1/2 cup carrots sliced into rounds
- 1/4 cup sliced green onions for garnish
Mix all the ingredients under chicken marinade and let them sit for ten minutes. Heat the oil in a wok and fry the chicken in 2 batches, spacing each piece of chicken apart. Cook on one side for 3 minutes, then flip and cook the other side for 3 minutes, then remove to a plate. The crust should be golden brown.
In a medium bowl mix together all the ingredients listed under sauce. Set aside.
In the same wok add the ginger. (There should be oil left over fomr the hcicken, if not add 1 tsp oil) Saute for one minutes, then add the vegetables and green chillies. Saute the vegetables for 2 minutes. Add the sauce and let it come to a boil.
Add the cooked chicken into the wok and lower the flame. Let the chicken and vegetables simmer in the sauce for 2-3 minutes. Once the sauce is slightly thicker, with large bubbles forming around the edges, turn off the flame. Garnish with sliced green onions and serve with steamed rice.
Make this less spicy. Classic Manchurian is sweet and sour, but I've added my own spicy twist. If you want this to be less spicy omit the green chili peppers and add half the amount of sambal oelek listed.
Variations. My favorite combination of vegetables is onions, bell peppers and carrots. You can also add broccoli, water chestnuts or different colored bell peppers.
The sauce. This sauce is a classic Manchurian sauce that is slightly thick. If you want a thinner consistency add and extra 1/4 cup of water to the sauce.