Description
Chicken Manchurian is a popular Indo-Chinese dish featuring flavorful ground chicken balls fried to perfection and simmered in a tangy, savory sauce made with garlic, ginger, soy sauce, and fresh vegetables. This recipe offers a delightful combination of textures and bold flavors perfect for serving with noodles or rice.
Ingredients
Scale
Chicken Balls
- 1 lb ground chicken
- 2 garlic cloves, minced
- 1 teaspoon ginger paste
- 1 teaspoon Tamari, soya, or dark soy sauce
- 1 large egg
- ½ cup maida or all-purpose flour
- 1 teaspoon sesame oil
- ½ teaspoon cracked black pepper
- Pinch red pepper flakes
- ¼ cup green onions, diced (divided, 1 tablespoon for chicken balls and ¼ cup for sauce)
- Vegetable oil for frying
Sauce and Stir-fry
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 red chili pepper, minced
- 1 shallot, thinly sliced
- ¼ cup green onions, diced
- 1 bell pepper, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon rice wine
- 3 tablespoons Tamari, soya, or dark soy sauce
- 1 cup chicken stock
- 1 teaspoon cracked black pepper
- Toasted sesame seeds for garnish
Instructions
- Heat the Oil: Pour about 1 inch of canola oil into a wok or large skillet and heat it over medium heat until hot enough for frying.
- Prepare the Chicken Balls: In a large mixing bowl, combine ground chicken, minced garlic, ginger paste, soy sauce, egg, sesame oil, flour, black pepper, red pepper flakes, and 1 tablespoon of diced green onions. Mix thoroughly until well combined. Use a medium cookie scoop or spoon to form small, golf ball-sized portions and place them on a baking sheet.
- Fry the Chicken Balls: Carefully add the chicken balls to the hot oil and fry for about 7 minutes, turning them frequently to cook evenly on all sides. Once golden brown and cooked through, remove them using a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
- Stir-Fry the Vegetables: Using the same wok, add 1 tablespoon of canola oil and heat it. Add minced garlic, grated ginger, red chili pepper, shallot, diced green onions, and bell pepper, stir-frying for about 3 minutes until fragrant and slightly softened.
- Add Tomato Paste: Stir in the tomato paste with the vegetables, cooking for 1 to 2 minutes to enhance flavor. Pour in the rice wine to deglaze the pan, scraping up any browned bits for extra depth.
- Make the Sauce: Add tamari/soy sauce and chicken stock to the wok, whisking to combine everything smoothly. Bring the mixture to a boil, then reduce heat to a simmer. Gradually stir in the cornstarch slurry and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
- Combine with the Chicken Balls: Turn off the heat and gently add the fried chicken balls to the sauce. Toss carefully to coat each ball thoroughly with the flavorful sauce without breaking them.
- Garnish and Serve: Sprinkle the remaining diced green onions and toasted sesame seeds on top. Serve warm alongside hakka noodles, fried rice, or stir-fried vegetables for a complete meal.
Notes
- Be sure to maintain the oil temperature while frying to avoid greasy chicken balls.
- If you prefer a spicier dish, add more red pepper flakes or fresh chili to the sauce.
- Adjust the consistency of the sauce by adding more chicken stock or cornstarch slurry as needed.
- Use fresh ingredients for best flavor, especially the ginger, garlic, and green onions.
- The recipe can be doubled easily for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
