Manchurian chicken is a classic Chinese dish that has long held a place of honor in the hearts of lovers of original and aromatic food.Typically, for the preparation of this dish, juicy chicken is used, which is cut into pieces, fried in a deep fryer to a golden crust, and then stir-fried with vegetables and dressed with sauce.The sauce for "Manchurian Chicken" is based on soy sauce, with the addition of ketchup, sugar, vinegar, and oyster sauce. Often, chicken broth is also added to the sauce. This kind of sauce turns out to be vibrant with a sweet and sour flavor profile.
1bell pepper(2 halves in different colors, I have yellow and red)
1carrot
2-3stalks of green onions
cilantro(optional, for serving)
Sauce:
1tbsp.soy sauce
1tbsp.oyster sauce
2tsp.wine vinegar
1tbsp.sugar
1½tbsp.ketchup
30-50mlwater
Optional:
1½-2lvegetable oil for deep frying
Instructions
Cut the chicken thighs into cubes. Put them in a bowl.Prepare ginger and garlic.
Finely chop half of the ginger and garlic, and grate the other half of the ginger and garlic on a fine grater.
Mix the cornstarch, egg whites, and grated ginger and garlic. Add the chicken to the batter, mix.
Peel and slice the carrot and chili. Cut the onion into 4 parts. Place the vegetables on a plate.
Cut the bell pepper and green onion. Mix soy sauce, oyster sauce, ketchup, sugar, and vinegar. Mix the cornstarch and water in a separate bowl.
Heat the oil in a wok to 165°C. Add 1-2 tbsp. of oil to the chicken, mix. Fry the chicken until golden brown, place it on paper towels.
Drain the oil, clean the wok, and heat it again. Sauté the onion until translucent. Add bell pepper, carrot, garlic, ginger, and sauté.Pour in the sauce and water, simmer the vegetables.
Add the cornstarch and water, and stir until boiling. Add the chicken, cook for 30-60 seconds. Serve, garnished with green onion feathers and cilantro leaves.