Chicken Manchurian

Well it certainly has been awhile now hasn’t it. I’m not going to make any excuses this time, no, this time it was completely my fault. I mean…mostly my fault. The thing is, I started college and to be perfectly honest, I just haven’t had the time to work on this blog. What’s that? That sounded like an excuse? Oh no, no no no, that wasn’t an excuse! I was simply stating some facts that may or may not change your opinion on whether I was skipping town on this blog. Which I wasn’t…I was just a little busy. Anywho, moving right along here! Let’s get down to business, to make this recipe!!! It’s gonna be great, well, I hope. So yes, today’s recipe (if you didn’t get it from the title) is Chicken Manchurian!! Oh yes, OMG, so good. Actually, you’re probably wondering what that is. Well, I guess it’s suppose to be a fusion of Indian/Pakistani food with Chinese food, but, to be honest, it probably isn’t very authentically Chinese…at all. There is likely some sort of Chinese influence and for the sake of being politically correct, I will leave it at that. So now, let us move on to the recipe.

Ingredients:

Chicken:

  • 2 lbs boneless chicken
  • 2/3 cups corn starch
  • 2 tbsp crushed red chili (or red chili powder)
  • 2 eggs
  • 2 tsp salt
  • 2 tbsp minced garlic

Sauce:

  • 1 cup vinegar
  • 1 cup ketchup
  • 1 cup tomato sauce
  • 2 tsp minced garlic
  • 2 tsp crushed red chili
  • 4 tbsp sugar
  • 1 tbsp corn starch
  • 1 cup water

Directions:

Okay so let’s get this show on the road! First off, what you’re gonna want to do is cut up that boneless chicken into more or less, uniform, bite size, cubes. Now, I used chicken breast because it’s what I had but you can easily use boneless chicken thigh, I’ve heard it’s very good. But, it’s all up to you. So, go…Live your dream! (did you get that Tangled reference?? Good for you! If you didn’t…you need to seriously reevaluate your life situation) So, after cutting up the chicken just throw in all the rest of the chicken ingredients which is the corn starch, crushed red chili, eggs, minced garlic and the salt.

Mmmm, looks delicious, I know. Don’t worry it will look even better, once I mix it up.

IMG_0904

Just kidding.(*Note to self: Use a bigger bowl next time, unless you enjoy being unable to sufficiently mix your chicken and having corn starch all over your clothes…) So once that’s all done, just pop the chicken into the refrigerator for 30 minutes-1 hour to marinate. While you wait for that, I would suggest making the sauce. I mean you don’t HAVE to, it’s just a suggestion…you know, if you want. Anyways, so whenever you choose to make it this is how it goes. It’s pretty simple. First, put a little oil into a saucepan, like a tablespoon, and then put the heat on medium and fry up the minced garlic until it’s a light golden brown. Once that happens you can literally put in all the rest of the ingredients, well except for the corn starch and water. Just wait a bit for that…Okay, waiting’s over! I’m assuming you have combined all the sauce ingredients and let them simmer on medium-low heat for a couple minutes so, now you add the cornstarch mixed with the water.

(*2nd Note to self: Make sure you have enough ketchup before you start this recipe, otherwise youz gonna have to scrounge through all your kitchen cabinets looking for ketchup packets…a lot of ketchup packets)

 

Yeah…it wasn’t pretty. So anyways, once you get the corn starch mixture in the sauce, just let it simmer for like 10-15 minutes. Once it has thickened slightly you can take it off the stove until you need it. Okay, so let’s set our sights back on this chicken. Once it’s marinated you’re gonna wanna fry it up. Now I know this can be intimidating for some people but honestly once you get it on the optimal heat and keep an eye on the chicken, you’ll realize there’s nothing to it. (Well I mean there are some things to it, but nothing complicated). Okay so first fill up a deep pan with enough oil to halfway cover your chicken. The amount will be all up to your pan. Put your heat on high and after a couple minutes, drop in a small piece of chicken or some batter and if it starts to rise and bubble up then its good. (However, if it bubbles up too much and browns up almost immediately  then you should quickly lower the heat). Start to place in enough pieces of chicken to cover the bottom, with a little bit of room between each. Lower the heat to medium and then after a couple minutes check to see if the chicken has become lightly-golden brown. When it has, flip it over and continue to cook for a couple more minutes.

Once the chicken has cooked on both sides you can continue to swirl it around in the oil to brown it thoroughly on all sides. Put it on a rack to drain…or if your not fancy enough to have a rack (I, clearly, am not fancy enough) you can just put it on a plate with a paper towel, it’ll drain most of the oil…well, that’s what I like to think. Anyways, once the chicken is all done, just reheat the sauce on medium heat and mix in the chicken!

Mm, mm, gooood. I feel like that is trademarked…What I meant to say was, “Mm, mm, mm, gooood!”. See, it’s not the same thing 😉 Sooo just serve up the chicken on a nice bed of white rice and you’re all set. Umm, yeah😁. That’s all folks! (Dang it, that’s taken too). What I meant was, “That is all, people of the world!”

IMG_0937

Like, Share, and/or Comment below if you enjoyed the post, even a little or if you smiled, even a little or if you read this, even a little or if you like food, even a little (hehehe I’ve got everyone now!!)

TLDR Version:

Ingredients:

Chicken:

  • 2 lbs boneless chicken
  • 2/3 cups corn starch
  • 2 tbsp crushed red chili (or red chili powder)
  • 2 eggs
  • 2 tsp salt
  • 2 tbsp minced garlic

Sauce:

  • 1 cup vinegar
  • 1 cup ketchup
  • 1 cup tomato sauce
  • 2 tsp minced garlic
  • 2 tsp crushed red chili
  • 4 tbsp sugar
  • 1 tbsp corn starch
  • 1 cup water

Directions:

  1. Cut chicken into small, bite size cubes and in a large bowl mix in the chicken, corn starch, crushed red chili, eggs, salt, and minced garlic.
  2. Let the chicken marinate in the fridge for 30 min- 1 hour.
  3. For the sauce, in a large saucepan over medium-low heat, fry off garlic in tablespoon of oil until golden. Then mix in ketchup, vinegar, tomato sauce, crushed red chili, and sugar.
  4. After mixing thoroughly mix cornstarch and water together and add into the sauce.
  5. Let the sauce simmer on medium heat until it thickens. Set sauce aside until chicken is fried.
  6. Fry chicken for 3-4 minutes on both sides in a deep pan with heat on medium-medium-high. Fry until chicken is golden brown on all sides.
  7. Drain chicken on cooling rack and then add into heated sauce. Mix completely to coat all the chicken
  8. Serve on a bed of any white rice of your choice.
  9. Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s