Chicken Manchurian

400g chicken thigh, cut into bite-sized pieces
½ red onion, sliced
½ red pepper, sliced
½ green pepper, sliced
2 garlic cloves, chopped
2–4 bird’s eye chillies, halved
Spring onions, for garnish
Vegetable oil, for deep frying and stir frying

The Batter

2 egg whites
3–4 tablespoons cornflour

The Sauce

1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon white wine vinegar
1 tablespoon ketchup
1 teaspoon light brown sugar
1 teaspoon sambal (optional)
80–100ml water

The Cornflour Slurry

1 teaspoon cornflour
2 tablespoons water

PREPARATION

1. Place the chicken pieces in a bowl and add the egg whites and cornflour, mixing well until each piece is evenly coated.

COOKING

1. Heat oil in a wok to around 170°C and carefully fry the chicken in batches until golden and crispy. Remove and drain on kitchen paper.
2. Heat a wok over very high heat with a little oil and add the sliced onion and garlic, stir frying briefly until fragrant.
3. Add the chillies and peppers, tossing quickly so they begin to char slightly while staying crisp.
4. Pour in the sauce mixture and allow it to bubble, releasing a strong aroma.
5. Add water to loosen the sauce and bring it to a simmer.
6. Let the vegetables cook briefly in the sauce so they absorb flavour.
7. Stir in the cornflour slurry and cook until the sauce thickens slightly and becomes glossy.
8. Return the fried chicken to the wok.
9. Toss everything together so the chicken is evenly coated in the sauce.
10. Adjust the consistency with a splash of water if needed so the sauce is slightly loose but still clings to the chicken.
11. Garnish with spring onions and serve immediately.

School of Wok Tips

• Let the chicken fry undisturbed initially so a crisp coating forms before separating pieces.
• Use very high heat when stir frying to develop wok hei flavour.
• The sauce should be slightly runny but still coat the chicken.
• Adjust chilli levels depending on your preferred spice level.

FAQs

What is Chicken Manchurian?
It is an Indo-Chinese dish combining Chinese cooking techniques with bold Indian-style flavours.

Can I make this without deep frying?
Yes, you can shallow fry or air fry the chicken, though deep frying gives the best texture.

Is Chicken Manchurian very spicy?
It can be, depending on the amount of chilli used. You can reduce or omit chillies for a milder version.