How do i make a restaurant style manchurian Chicken?!
Answers:
There are many different variations to the recipe!. Here's one version:
Chicken Manchurian (Chicken in a Fragrant Spicy Chinese Sauce)
Yield: serves 6
1 lb of boneless skinless chicken thighs, cut into 1 inch pieces
1 inch piece of ginger, peeled and minced
4 large cloves of garlic, finely minced
1 medium onion, finely chopped
6 small green chilies, cut in half lengthwise
1 tsp chili powder
4 tbsp soy sauce (light or low sodium is fine)
2 tbsp tomato ketchup
2 tbsp cornstarch
1 cup of water
? cup of oil (vegetable or canola)
salt and pepper to taste
cilantro leaves, finely chopped for garnish
toasted sesame seeds for garnish
Method:
Marinate the chicken pieces with salt, pepper and half of garlic and ginger!. Mix well to combine and let sit in the refrigerator for at least 2 hours!. This can be done using a plastic zip bag!.
In a large skillet, add the oil and heat on medium!. Prepare a slurry by combining the cornstarch and the water!. Mix thoroughly to create a smooth batter!. Pour the mixture over the marinated chicken and coat well!. Fry the chicken pieces until golden brown and crispy on all sides!. This can be done in batches so as not to overcrowd the pan!. Drain well and set aside until needed!.
There should be a light coating of oil left in the pan, remove any excess if needed!. To the same pan add the chilies, onion and the remaining garlic and ginger!. Stir fry this for 4-5 minutes until the onions start to brown!. Add the chili powder, soy sauce and tomato ketchup!. Reduce the heat to low and check the seasoning!. Add the crispy chicken pieces; they will soften slightly as they absorb the sauce!. If your sauce is too thick, add water if needed!. Garnish with toasted sesame seeds and cilantro!.
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Here are several more:
http://search!.yahoo!.com/bin/search!?fr=yb!.!.!.Www@FoodAQ@Com
Chicken Manchurian (Chicken in a Fragrant Spicy Chinese Sauce)
Yield: serves 6
1 lb of boneless skinless chicken thighs, cut into 1 inch pieces
1 inch piece of ginger, peeled and minced
4 large cloves of garlic, finely minced
1 medium onion, finely chopped
6 small green chilies, cut in half lengthwise
1 tsp chili powder
4 tbsp soy sauce (light or low sodium is fine)
2 tbsp tomato ketchup
2 tbsp cornstarch
1 cup of water
? cup of oil (vegetable or canola)
salt and pepper to taste
cilantro leaves, finely chopped for garnish
toasted sesame seeds for garnish
Method:
Marinate the chicken pieces with salt, pepper and half of garlic and ginger!. Mix well to combine and let sit in the refrigerator for at least 2 hours!. This can be done using a plastic zip bag!.
In a large skillet, add the oil and heat on medium!. Prepare a slurry by combining the cornstarch and the water!. Mix thoroughly to create a smooth batter!. Pour the mixture over the marinated chicken and coat well!. Fry the chicken pieces until golden brown and crispy on all sides!. This can be done in batches so as not to overcrowd the pan!. Drain well and set aside until needed!.
There should be a light coating of oil left in the pan, remove any excess if needed!. To the same pan add the chilies, onion and the remaining garlic and ginger!. Stir fry this for 4-5 minutes until the onions start to brown!. Add the chili powder, soy sauce and tomato ketchup!. Reduce the heat to low and check the seasoning!. Add the crispy chicken pieces; they will soften slightly as they absorb the sauce!. If your sauce is too thick, add water if needed!. Garnish with toasted sesame seeds and cilantro!.
***********
Here are several more:
http://search!.yahoo!.com/bin/search!?fr=yb!.!.!.Www@FoodAQ@Com