Chicken Manchurian
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Ingredients
- 650 g chicken breast fillets, diced
- 4 tbsp cornflour
- 1 egg
- 5 garlic cloves
- 15 g fresh ginger, grated
- 5 spring onions, sliced
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp red chilli sauce
- 400 ml vegetable oil for frying
Method
- 1
Toss the diced chicken with 2 tbsp of the cornflour and the beaten egg.
- 2
Heat the vegetable oil in a deep pan to 180C and fry the chicken in batches for 4-5 minutes until golden and cooked through with no pink remaining, then drain on kitchen paper.
- 3
Heat 2 tbsp of the frying oil in a wok and stir-fry the garlic and ginger for 30 seconds, then add most of the spring onions and cook for 1 minute.
- 4
Stir in the soy sauce, tomato ketchup, red chilli sauce and 250ml water, and bring to a simmer.
- 5
Whisk the remaining cornflour with a splash of water, stir into the sauce and simmer for 2-3 minutes until glossy and thickened.
- 6
Toss the fried chicken through the sauce, scatter with the remaining spring onions and serve with rice.
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