Chicken Manchurian is a favorite dish which is relished by people of all age group. It is a Chinese recipe with Indian touch. Chicken Manchurian is prepared in two varieties – one is dry and other is wet/gravy.

Today I am posting Dry Chicken Manchurian recipe. Chicken is marinated in a batter and then fried and later cooked in yummy thick gravy.

Ingredients:

Chicken 750 gm

Corn flour 3 tbsp

Egg 1

Chilli sauce 2 tbsp

Soy sauce 2 tbsp

Garlic (finely chopped) 4 tbsp

Ginger (finely chopped) 1 tbsp

Celery (chopped) 2 tbsp

Green chillies (chopped) 10

Onion (chopped) 1

Capsicum 1

Tomato sauce 1 tbsp

Pepper powder ¼ tsp

Sugar ½ tsp

Salt to taste

Ajinomotto a pinch

Chicken stock 1 cup

Oil

Method:

Wash and clean the chicken pieces.
In a bowl mix 2 tbsp water and 2 tbsp cornflour.
Add to the same bowl egg, pepper powder, 1 tbsp chilli sauce, 1 tbsp soy sauce, 1 tbsp tomato sauce, ajinomotto and mix well and prepare a batter.
Marinate chicken pieces in the batter. Keep it aside for ½ hour.
Heat oil in a pan for deep frying. Add the marinated chicken pieces to the hot oil and fry them in batches. Keep them aside.
In another pan heat 1 tbsp oil (you can use the same oil that was used for deep frying), add chopped garlic and chopped ginger and fry till it turns light brown in oil.
Add green chillies and onions and fry till the onions till is changes it color to light brown.
Now add celery and capsicum and sauté. Add 1 tbsp chilli sauce and 1 tbsp soy sauce and stir well.
Meanwhile in a bowl mix 1tbsp corn flour with 1 cup of chicken stock. Keep it aside.
Add the cornflour mixture and sugar to the gravy and cook on low flame for 2 – 3 minutes then add fried chicken pieces and sauté well till the liquid evaporates. Put off the flame.

Serve yummy Dry Chicken Manchurian with fried rice or noodles.

Note: