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This yummy and piping hot Chicken Manchurian is ready isn’t it looking just like you get in there? Restaurant.

Hey everyone, how are you all doing? 

Today we are going to make a very popular chicken Chinese starter. 

• I have taken 250gms of boneless chicken here, which I have cut into medium pieces, don’t keep the size of the pieces very large. 
• let’s start with the first margination. 
• First, add some salt. 
• Half a teaspoon of Kashmiri red chilli powder will give a beautiful red colour to it and a half teaspoon of regular red chilli powder to make it a little spicier. 
• You can even use red chilli sauce or paste instead of powder. 
• Next, add one teaspoon of vinegar. 
• You can use lemon juice instead of vinegar. It will make the chicken softer. 
• Next, add two teaspoons of soya sauce and two teaspoons of ginger garlic paste. Mix everything well with the help of a spatula so that all the chicken pieces get well coated with the marination. 
• Keep it aside for 10-15 mins, so our first marination is done. Meanwhile, the chicken is resting, let’s prepare the second marination. 
• For that, take one egg in a mixing bowl whisk it. If the quantity of chicken is more than you can use two eggs here, whisk it well. 
• Then add two tablespoons of all-purpose flour. After that, add two tablespoons of cornflour or cornflour and two tablespoons of water. 
• Mix everything well, so that all three ingredients get blended well with each other. 
• Egg helps to get the chicken well coated with all the spices. All the spices get well glued with the chicken because egg and marination don’t break out while frying the chicken and it keeps the chicken moist from inside after frying it. 
• So the second marination is also ready to pour on the marinated chicken. Mix it well to coat the chicken well with. Imagination you can add one pinch of food colour. 
• As am using it here, it is completely optional. It makes the chicken manchurian look very presentable. 
• Our chicken is ready to fry. I have kept the oil for heating in a pan. I have kept it on a medium-high flame, fried the chicken pieces one by one. 
• Fry it in small batches, don’t fry in bigger batches, otherwise the temperature of the oil will come down and it will start soaking a lot of oil. 
• Consistently you have to fry them at the medium-high flame so that chicken gets well cooked from inside too. 
• If you fry it on high flame, then the chicken will turn dark from outside and it will remain uncooked from inside. 
• Fry it like this stirring in between four 3-4 mins which means it takes 3-4 mins for frying one batch. 
• You can it has turned out to be beautifully golden brown chicken pieces are looking very crispy and tempting. 
• Remove it to a plate, fry the rest of the chicken pieces the same way. 

They are looking so tempting and tasty. Let’s break one piece. 

See it is so crispy from the outside and juicy from inside. 

Usually, kids always have 8-10 pieces of it like this. That’s why I always make extra of it while making chicken Manchurian. 

Now start preparing gravy and keep the chicken aside, otherwise I will keep on having it first. We will start with the base of the sauce. 

• Take one bowl and add 3 tablespoons of cornflour or corn flour. Then add one cup of. water mix it well. 
• After that, add two teaspoons of soya sauce, 2-3 tablespoons of tomato sauce, 1 tablespoon of red chilli sauce/paste whichever is available for you, 1 teaspoon of vinegar. 
• 1 teaspoon of sugar is optional, but adding sugar enhances the flavour. 
• 1/4 teaspoon of salt, half teaspoon of black pepper powder, half teaspoon of Kashmiri red chilli powder to give that red popular colour to the Manchurian. 
• Mix everything well, you can adjust the quantity of any sauce (soy sauce/red chillies sauce/pepper powder, etc) as you want. 
• There is no fixed measurement for sauces. Our base is. Ready, keep it aside. Next, heat three tablespoons of oil in a pan/wok. 
• Once the oil is heated, add two teaspoons of finely chopped ginger and two teaspoons of finely chopped garlic fry it for a while. 
• Add the white part of spring onions. 
• You can use regular onions to replace of spring onions, I like spring onions in Chinese that’s why somehow I manage it from somewhere cook it for a minute. 
• Once it turns softer, add one onion cut in cubes and one capsicum cut in cubes cook all the vegetables on a high flame for a while. 
• Don’t overcook it to maintain the crunchiness of the veggies, toss it like this, then pour the base of the sauce. 
• Mix it well waits till it comes to the boil you can see it has boiled keep stirring it in between so that there is no lump because we have added cornflour into the base so it gets thicker after a few moments and if you don’t stir in between, it will suddenly turn thicker and you will see lumps of it so keep stirring in between.
• You can see it turning thicker and the colour is also changing. It is changing into the colour of soya. sauce you can adjust the quantity of water in the sauce as you want could see the little thickness in the sauce. 
• At this stage you can adjust the amount of water I am making the semi-thick gravy according to that I have used the water it should not be very thick, this is the perfect consistency because we will now add chicken pieces into it and cook it for a while that’s why this consistency is perfect so our gravy is ready to add all the fried chicken pieces and toss it well. 
• All the chicken pieces should get well covered with the sauce. Cook it for a while on medium-high flame. 
• Don’t overcook it toss it maximum for 2 mins lastly I will add the green part of spring onions stir it, if you overcook it, it will make your chicken, hard it is ready to serve you can serve it with noodles or fried rice texture of the manchurian looks great. 

All the chicken pieces are looking very juicy wasn’t this recipe outstanding and easy?

Do try out this recipe on your doorstep for your kids or your guests. I am sure you will get a lot of compliments. 

Hope you guys got to learn something today, hit subscribe button for similar type updates.