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Home Dish Chicken Manchurian Schezwan Dry

Chicken Manchurian Schezwan Dry

Name: How to cook Chicken Manchurian Schezwan Dry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Chicken Manchurian Schezwan Dry

#boxweek12 #manchurian Chicken Manchurian is a delicious and popular Indo-Chinese dish with crispy fried boneless chicken chunks or minced chicken balls dunked in a hot,sweet and sour manchurian and schezwan sauce.Here boneless chicken cubes are marinated and golden fried and later tossed in a combination of spicy hot chinese sauces. Chicken Manchurian is best served as an appetizer or as a side dish with noodles or fried rice.

Ingredient

Food ration :

3 servings

Cooking time :

30 minutes

250 gms

boneless chicken breast

2 tbsp

cornflour

1 tbsp

all-purpose flour

1 tsp

rice flour

1 tsp

soya sauce

1 tbsp

vinegar

1 tsp

garlic paste

1/2 tsp

salt

1/2 tsp

black pepper powder

1/4tsp

orange red food colour

big onion cubed and petals separated

capsicum sliced

dry red chillies

4-5 cloves

garlic minced

1 tsp

ginger grated

1.5 tbsp

schezwan chutney (recipe uploaded and link shared)

1 tbsp

hot and sweet Maggi Tomato Sauce

2 tbsp

cornflour slurry

1/4 tsp

MSG

As needed

oil

Cooking instructions

* Step 1

Cut chicken into 1 inch cubes.Marinate for at least 1 hour or more with ingredients under marinade. Cover and set aside or refrigerate if marinated overnight.Meanwhile cube onion and separate the petals.Slice capsicum.Mince garlic and grate ginger.

* Step 2

Heat 1 cup oil in a wok or pan and deep fry the marinated chicken cubes in batches in medium to low heat till chicken is crispy outside but soft inside.Remove excess oil.In 2 tbsp oil,fry the dry red chillies and set aside.Saute capsicum and set aside.Lightly fry garlic and grated ginger and add the cubed onions and stir fry.

* Step 3

Now add capsicum,tomato sauce,vinegar,soya sauce, schezwan sauce,MSG and salt to taste.Add the fried chicken and cornflour slurry.Toss all till dry.Garnish with chopped coriander and dry red chillies.