Chicken Manchurian

INGREDIENTS

• 600g Chicken Thigh
• 60g Cornflour
• 1 Egg
• 60ml Cooking Oil
• 4 cloves Garlic
• 2 tsp Ginger
• 2 Spring Onion
• 1 Green Chilli
• 4 tbsp Soy Sauce
• 4 tbsp Tomato Ketchup
• 2 tbsp Rice Vinegar
• 2 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 120ml Water

STEPS

1. 1

   Cut 600g of chicken thigh into 2 to 3 cm pieces. Keep the raw chicken on a separate board and wash your hands, board, and utensils thoroughly after handling it. Do not wash the chicken.

2. 2

   In a bowl, whisk 1 egg (beaten), 60g of cornflour, 1 tsp of salt, and 0.5 tsp of black pepper into a thick coating. Add the chicken and mix until every piece is covered.

3. 3

   Heat 60ml of cooking oil in a large wok or frying pan over medium-high heat. Add the coated chicken in a single layer and fry for 10 to 12 minutes, turning regularly, until golden brown and cooked through with clear juices and no pink remaining. If the pieces are thick, reduce the heat slightly so they cook through without burning. A thermometer should read at least 75°C at the thickest piece for 30 seconds. Transfer the chicken to a clean plate.

   ⏱ 10 min

4. 4

   Drain excess oil from the pan, leaving about 1 teaspoon. Add 4 cloves of garlic (minced), 2 tsp of ginger, and 1 green chilli (finely sliced). Stir-fry for 30 seconds until fragrant.

   ⏱ 1 min

5. 5

   Add 4 tbsp of soy sauce, 4 tbsp of tomato ketchup, 2 tbsp of rice vinegar, 2 tsp of sugar, and 120ml of water. Stir and simmer for 2 to 3 minutes until glossy and slightly thickened.

   ⏱ 2 min

6. 6

   Return the fried chicken to the sauce and toss over medium heat for 2 minutes until hot and evenly coated. Fold through 2 spring onions (sliced), reserving a little for garnish if desired.

   ⏱ 2 min

7. 7

   Rest the finished Chicken Manchurian for 2 minutes, then serve immediately. Check that the chicken remains fully opaque and reaches 75°C at the thickest piece if using a thermometer.

   ⏱ 2 min