Manchurian Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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- Mustard: not fully checked
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- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600g boneless and skinless chicken breast, cut into bite-sized pieces
- 30 g tbsp corn flour
- 1 tsp ginger-garlic paste
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red chilli powder (optional)
- 1 tsp soy sauce
- 1 tbsp olive oil Spray
- 1 tsp oil
- 1 small onion, finely chopped
- 1 red pepper, cut into chunks
- 20 g ginger-garlic paste
- 2 tbsp reduced-salt soy sauce
- 1 tbsp tomato ketchup
- 1 tsp sriracha sauce
- 1 tsp rice vinegar
- ½ tsp black pepper
- 1 tsp corn flour mixed with 60ml water (for thickening)
- Spring onions & sesame seeds for garnish
Method
- First things first, prep your chicken. In a large bowl, mix together your chicken breast pieces with corn flour, ginger-garlic paste, soy sauce, vinegar, salt, black pepper, and a bit of red chilli powder if you fancy living dangerously. Stir it all together so every piece is thoroughly coated.
- Preheat your air fryer to 200°C. Arrange the chicken pieces in a single layer in the basket, making sure they’ve got breathing room. Give them a light mist with olive oil spray. You might need to work in batches if your air fryer isn’t built like a hotel buffet. Cook for 10-12 minutes in the air fryer, or 18-22 minutes in the oven, shaking halfway through, until golden and crispy.
- Heat a few tablespoons of oil in a large non-stick frying pan over medium heat. Fry the chicken pieces in batches, turning so all sides crisp up. Drain on kitchen paper to soak up the excess oil.
- Now for the sauce, in a large wok or pan, heat a teaspoon of oil. Toss in the onion and ginger-garlic paste, sautéing for 2 minutes until fragrant. Add the red pepper and stir-fry for another 2 minutes — you want it tender but still perky.
- Pour in your soy sauce, ketchup, Sriracha, rice vinegar, and a pinch of black pepper. Stir like you mean it. Add the corn flour-water mixture and cook for a couple of minutes until the sauce thickens to a glossy, sticky consistency.
- Finally, tip in your cooked chicken and toss everything together until each piece is lavishly coated.
- Top it off with sliced spring onions and a scattering of sesame seeds to make it look fancy and Instagram-worthy.