How to Make Chicken Manchurian
- cook TIME 35 mins
- prep TIME 5 mins
- total TIME 40 mins
Ingredients (22)
- 16 oz skinless boneless chicken thighs chopped
- 4 oz red bell pepper coarsely diced
- 4 oz yellow bell pepper coarsely diced
- 4 oz onion diced
- 2 tbsp scallion chopped
- 1 tsp ginger grated
- 1 tbsp garlic minced, divided to 1 tsp and 2 tsp
- 1 large white egg
- 1/4 cup unsalted chicken broth
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch divided (1 tbsp for chicken)
- 8 tbsp canola oil divided (1 tbsp sautéd) *
- 1/2 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 1 tsp paprika
- 1/2 tbsp oyster sauce
- 3 tbsp Heinz's Ketchup
- 1/2 tbsp soy sauce
- 1 tbsp brown sugar
- 3 cups cooked medium-grain rice (from around 1 1/2 cups uncooked)
INSTRUCTIONS
Make the sauce: In a bowl, mix 1 tbsp cornstarch, 1/2 tbsp sesame oil, 1 tbsp brown sugar, 1/4 cup unsalted chicken broth, 1/2 tbsp oyster sauce, 3 tbsp Heinz's Ketchup, and 1/2 tbsp soy sauce until well combined. Set aside.
Place 16 oz chicken thighs in a high-powered blender. Process on low and increase the speed gradually until shredded.
Remove the shredded chicken to a mixing bowl.
Combine the shredded chicken with 1 tbsp cornstarch, 2 tsp garlic, 1/2 tsp ground pepper, 2 tbsp all-purpose flour, 1/4 tsp salt, 1 tsp paprika, 1/2 tsp garlic powder and 1 large white egg. Form the shredded chicken mixture into small scoops.
In a skillet, heat 7 tbsp canola oil over medium heat. Deep-fry the chicken balls in batches (about 7 minutes). Remove to a clean plate lined with a paper towel to drain the oil.
Add 1 tbsp canola oil to the skillet. Sauté 1 tsp garlic and 1 tsp ginger for 30 seconds.
Add 4 oz red bell pepper, 4 oz yellow bell pepper, and 4 oz onion. Sauté for 3 minutes.
Return the fried chicken to the skillet.
Add the sauce. Turn the heat down to low and stir occasionally for 2 minutes.
Remove from heat. Garnish with 2 tbsp scallion and serve hot with 3 cups of cooked medium-grain rice.