Something familiar for you Hakka food fanatics out there who are craving more Indian Chinese cuisine. It’s truly the best of both worlds with a fusion of great tastes with traditional Chinese mixed with Indian flavours and spices.
Manchurian Chicken is a favourite for anyone who frequents Lin Garden, Lucky’s, or Fredericks and now you can try to bring that great taste back home without ordering take out.
There are a few thousand variations of this recipe but here’s one that works quite well.
1 lb of boneless skinless chicken thighs, cut into 1 inch pieces
1 inch piece of ginger, peeled and minced
4 large cloves of garlic, finely minced
1 medium onion, finely chopped
1 tsp chili powder
6 small green chilies, cut in half lengthwise
4 tbsp soy sauce (light or low sodium is fine)
2 tbsp tomato sauce
2 tbsp cornstarch
1 cup of water
½ cup of oil (vegetable or canola)
salt and pepper to taste
cilantro leaves, finely chopped for garnish
toasted sesame seeds for garnish
- Marinate chicken pieces with pepper, salt, garlic and ginger.
- Mix and combine everything in a bag for best results.
- In large oiled pan of skillet on high heat, start adding the water and cornstarch mixing to create a nice smooth consistency.
- Place the chicken in the pan and stir fry thoroughly mixing everything together – Fry the chicken to a golden brown with crispy ends without burning.
- Drain the rest of the mixture and place chicken in a resting bowl.
- Add some more oil to the pan and fry the chillies, onions, garlic, and ginger for about 4 minutes.
- Add the chicken pieces to the pan and add the chili powder, a bit of soy sauce to flavour, tomato sauce and mix well.
- Add the cilantro leaves, sesame seeds, and garnish