The BEST Manchurian Chicken

Manchurian Chicken is one of my favourite dishes to order when I eat out at a Hakka Chinese Restaurant. Tender morsels of battered chicken are coated in a fiery red sauce flavoured with chilli, onions, garlic, and ginger.

This recipe is an exact dupe for Federick's Manchurian Chicken (for those of you from Scarborough/Markham). Make sure to sprinkle in lots of fresh coriander just before serving :)

Full recipe listed below. I hope you enjoy this video :)

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INGREDIENTS

For the Chicken

4-6 boneless skinless Chicken Thighs, cut into 1 inch cubes
3 tbsp Corn Starch
1 tbsp grated ginger
2 cloves of Garlic, grated
1, large Egg
1/2 tsp, Salt
1/4 tsp, Black Pepper
Oil for deep frying

For the Sauce

1/2 cup, Chicken Stock
3 tbsp, Strained Tomato Sauce
2 tbsp, Hot Sauce (Vinegar/Chilli based)
1 tbsp, Dark Soy Sauce
1/2 tsp, Salt
1 tbsp, Corn Starch
1/4 tsp Red Food Colour (optional)
3 tbsp, Canola Oil
1 tbsp, grated Ginger
2 cloves of Garlic, grated
3 Thai Green Chilis, finely sliced
1/2 small Onion, finely minced

METHOD

In a bowl mix together all ingredients for chicken except the oil. Heat oil in a deep pan on medium-high heat. Add chicken pieces ensuring not to crowd the pan, and cook in batches until crispy on the outside and cooked through in the middle.

In a bowl whisk together chicken stock, tomato sauce, hot sauce, soy sauce, salt, and corn starch until smooth.

Add oil to a frying pan on high heat, and add ginger, garlic, chilis, and onions. Sauté for 15 seconds or until all ingredients are fragrant and slightly softened.

Whisk together sauce ingredients one more time before pouring into hot pan. Stir continuously, allowing the sauce to come to a rolling boil to thicken. Once glossy and thick, add fried chicken, and stir to coat.

Garnish with fresh chopped coriander, and serve alongside hot rice. Enjoy! :)

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