Chicken Manchurian is a ketchup based sauce dish very popular in Pakistani Chinese Cuisine. You get it in every Chinese restaurant and its community’s favourite. The sweet and sour taste blends very well with chicken fried rice or egg fried rice or beef chilli rice and even with boiled rice…… Try it and fall in love with it 🙂
- 2 boneless chicken breasts (cut into medium sized cubes)
- Some salt
- Some black pepper
- 4 tbspns corn flour
- 2 eggs
- 2 tbspns chilli sauce
- 1 tbspn vinegar
- Oil for deep frying
- 2 cups hienz tomato ketchup
- 2 ½ cups chicken stock (chicken cube in hot water or chicken powder dissolved in hot water)
- Few spring onion (green part – for garnishing)
- 2 tbspns olive oil
- 2 cloves garlic chopped
- 1 ½ tbspn corn flour dissolved in ½ cup water
- 3 tbspns chilli sauce
- 1 tspn chilli flakes
- 2 tbspns soy sauce
- 1 tspn sugar
- Some salt
- Some black pepper corns
-In a mixing bowl combine chicken with all the ingredients except eggs and corn flour. Mix well.
-Now add eggs and corn flour and mix well. Keep aside for 10 minutes.
-Heat oil in a pan and fry chicken pieces until they are brown.
-Take them out on a paper towel and make the sauce.
-In a mixing bowl combine all the seasonings, ketchup and chicken stock. Mix well ad avoid lumps.
-Heat olive oil in a wok and add chopped garlic. When it begins to change its colour add the sauce we made. Bring it to a boil.
-Now add corn flour mixture with constant stirring until it gets to the consistency you like your Manchurian to be.
-Now add fried chicken pieces and leave on stove on low heat for 5 minutes. Garnish with some spring onion and serve hot it egg fried rice.