Chicken Manchurian



400g skinless chicken breast, cut into 1 inch pieces
1 tsp Supreme Garlic Ginger paste
1 tsp Supreme Chilli Powder
½ tsp Supreme Turmeric Powder
1 tsp sugar
Salt to taste
½ tsp Supreme Coarse Black Pepper
1 egg
5 tbsp Cornflour
Oil to deep fry

2 tbsp oil
1 tsp Supreme Garlic Paste
2 green chillies sliced in half lengthways
½ – 1 tsp Supreme Chilli Powder
1 cup ketchup
2 tbsp chilli Sauce
1 tsp soy sauce
3 ½ cups chicken stock
1 tbsp sugar
Salt to taste

¼ cup water
3 tbsp cornflour

Spring onions


In a bowl, mix together chicken, chilli powder, turmeric powder, sugar, salt, coarse black and ginger garlic paste. Set aside and marinade in the refrigerator for two hours. Heat oil over medium-high heat. Remove chicken from the refrigerator and add egg and cornflour. Mix well so that all chicken pieces are coated well. Fry the chicken pieces in batches until golden brown and cooked through. Transfer to kitchen paper to drain excess oil and set aside. Heat 2 tbsp oil in wok over high heat. Add garlic paste and sliced green chillies and fry for 30 seconds. Reduce heat to medium and stir in ketchup, chilli sauce, chilli powder, soy sauce, chicken stock, salt and sugar. Boil until the sauce starts to thicken. Dissolve the 3 tbsp cornflour in the ¼ cup water and add it to the sauce and keep stirring until it becomes thick. Add fried chicken pieces and stir so that the sauce coats the chicken well. Garnish with sliced spring onions and serve with stir fried rice.

© Copyright 2024. All rights reserved.