Thursday, 24 May 2012

Chicken Manchurian


    1lb boneless skinless chicken breasts (cut into 1” pieces)
    1 ½ tablespoons flour
    1 ½ tablespoons corn starch
    1 egg
    salt and pepper (to taste)
    1 large onion (sliced)
    ½ cup chicken stock
    ¼ cup ketchup
    ¼ cup tomato puree
    3 tablespoons soya sauce
    1 tablespoon sugar
    1 tablespoon garlic (minced)
    1 tablespoon ginger (minced)
    2 tablespoons water
    1 tablespoon cornstarch
    spring onion (chopped, for garnish)
    oil (for frying)


    In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and deep fry chicken pieces in batches in your deep fryer at 375 degrees until golden brown. Drain on paper towels and keep warm until needed.
    Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken stock, ketchup, tomato puree, soya sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens.
    In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped spring onion. Serve with white rice.

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