Chicken Manchurian is a fusion Indian Chinese dish . There is a large population of Chinese in the city of calcutta that made Chinese cusine popular in india . however , to adapt to the cusine and ingredients available Indian Chinese cooking was born . The sauce is adaptable to both poultry and seafood .
Photograph by Rahul Mahtani
1 lb boneless , skinless chicken , cut into small dice
1 egg beaten
1/4 cup cornstarch for marinade
2 tbs cornstarch mixed with 1 cup water for sauce
salt and white pepper , to taste
1 large onion , sliced
2 tbs grated garlic
1 tbs grated ginger
1 red bell pepper , seeded and sliced
3 fresh red or green chilis ( Serrano or Jalapeno are good )
3 scallions , finely chopped
2 cups chicken stock
2 tbs vinegar
2 tbs vegetable oil
Oil for deep frying chicken
Combine egg , cornstarch , 1 tbs soy sauce and salt and pepper with the chicken . Allow to marinate for at least 30 minutes .
Heat oil in deep fryer and deep fry chicken , spooning in 1 tbs chicken in the deepfryer . Fry till golden and all the chicken is cooked.Remove and allow to drain on absorbant paper towel .
Heat fresh oil in a wok or pan , add chopped ginger and garlic , stir fry briefly.
Add onion and green chilis and fry 1 more minute . stir in the soy sauce, stock and salt. Bring to a boil.
Stir in the cornstarch slurry , stirring all the time , until sauce starts to thicken.
Add the fried pieces of chicken and the bell pepper . Cook for 1 to 2 minutes until heated through .
Stir in the vinegar and garnish with scallions . Serve