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Spicy Chicken Manchurian

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Spicy Chicken Manchurian
Ingredients
  • 1 egg, beaten
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 tablespoons corn flour
  • 1 pinch salt and ground black pepper to taste
  • 1 pound chicken, cut into cubes
  • vegetable oil for frying
  • 2 tablespoons vegetable oil
  • 2 tablespoons crushed fresh ginger root
  • 2 tablespoons crushed garlic
  • 1/2 cup chopped fresh cilantro
  • 2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste
  • 1 cup chicken stock
  • 2 tablespoons soy sauce
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon monosodium glutamate (such as Ajinomoto®)
  • 1/2 green bell pepper, cut into 1-inch pieces
  • 1/2 cup water
  • 2 tablespoons corn flour
Instructions
1
Combine egg in a large bowl, whisking until well incorporated. Combine all-purpose flour and 1 1/2 tablespoons of corn flour with the egg, mixing until a smooth batter forms; add salt and pepper to taste.
2
Divide the chicken into manageable portions, coating each piece in the batter; place the coated pieces on a plate in a single layer to prevent them from touching each other.
3
Heat a skillet over high heat, adding enough vegetable oil to fill the pan about halfway. Fry the battered chicken pieces in batches until they are no longer pink in the center, taking about 5 to 10 minutes.
4
Transfer the cooked chicken pieces to a paper towel-lined plate, allowing them to drain excess oil.
5
Heat 2 tablespoons of vegetable oil in the skillet over a medium heat setting; cook and stir sliced ginger and minced garlic until they are lightly browned, taking about 1 to 2 minutes.
6
Add chopped cilantro and diced serrano peppers; reduce the heat to a low setting.
7
Combine chicken stock, soy sauce, sugar, 1/4 teaspoon of black pepper, and monosodium glutamate with the garlic-ginger mixture; cook and stir until the sauce is heated through, taking about 5 minutes.
8
Add sliced green bell pepper to the sauce and cook until it is slightly tender, taking about 2 to 3 minutes.
9
Whisk water and 2 tablespoons of corn flour together in a bowl until smooth; stir the mixture into the sauce until it is fully incorporated.
10
Bring the sauce to a boil; then add the chicken and stir until it is well coated.