Chicken Manchurian
Updated March 28, 2023
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1egg
- 4tablespoons plus 1 teaspoon cornstarch
- 1teaspoon garlic paste or freshly grated garlic
- 1teaspoon black pepper
- Fine sea salt
- 1½pounds boneless, skinless chicken breast, cut into ¾-inch cubes
- ⅓cup vegetable oil
- 3whole dried dundicut chiles or bird’s-eye chiles
- ½cup ketchup
- ¼cup chile-garlic sauce
- 2tablespoons light soy sauce (or regular soy sauce)
- 1cup chicken stock (optional)
- 1bell pepper, halved, seeded and cut into ¾-inch pieces
- 3spring onions or 1 medium scallion, trimmed and thinly sliced
- Cooked white rice or fried rice, for serving
Nutritional analysis per serving (4 servings)
553 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 44 grams protein; 994 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Velvet the chicken: In a medium bowl, whisk the egg. Continue whisking and gradually add 4 tablespoons of cornstarch until there are no lumps. Stir in garlic, black pepper and ½ teaspoon salt. Add the chicken pieces and stir until well coated. Cover and set aside for 30 minutes.
- Step 2
In a large wok or deep, high-sided skillet, heat oil on medium for 45 seconds. Add chicken (in batches, if necessary to avoid crowding) and cook until it starts turning white, 1 to 2 minutes. Flip the pieces and continue cooking until the chicken starts to turn golden, 2 to 3 minutes. Using a slotted spoon, remove chicken and set aside.
- Step 3
Add dried chiles and cook on medium for about 1 minute, stirring occasionally.
- Step 4
Meanwhile, in a small bowl, stir together ketchup, chile-garlic sauce, soy sauce, ½ teaspoon salt and, if using, chicken stock (if not using chicken stock, stir in 1 cup water). Add to mixture in pan along with bell pepper and stir to combine.
- Step 5
Separately, mix the remaining 1 teaspoon cornstarch with ¼ cup water until smooth. Stir it into the wok and simmer until the sauce thickens and starts to turn glossy, 3 to 4 minutes. Add chicken and stir to combine. Top with spring onions. Serve with rice.
Private Notes
Comments
I have been velveting chicken and lean pork for stir fries for 25 years, and I have never seen a velveting recipe include the yolk of the egg, or such a mountain of corn starch. Is there a reason specific to this dish? A normal recipe for velveting is, Per pound of meat: 2 tsp Corn Starch,1/2 tsp Baking Soda,1 lg egg white 4 tsp Shaoxing Wine, Soy Sauce, Sake or Broth Whisk ingredients together, add meat and toss Marinate at least 1/2 hour
You can substitute anything you like. You won't be shot for disobeying the recipe :-) Examples of substitutions include red pepper flakes, gochugaru, dried Kashmir peppers, Aleppo peppers, minced serrano or jalapeno peppers. gochujang, sambal oelek, cayenne pepper, etc. It's up to what you have at home, what you like and your heat tolerance.
use crushed tomatoes instead of catsup
I made this dish according to the directions. The dried chilies I used were not that hot. The dish was very flavorful. Thoroughly enjoyed it. Easy to make on a weeknight. It will join our rotation.
All I could taste was ketchup. Not a fan.
Never mind the 3whole dried dundicut chiles or bird’s-eye chiles. The chile garlic sauce provides enough heat and Chile flavor.
Advertisement