Chicken Manchurian

* Need to have all your ingredients prepped and ready to go. 

Chicken Batter:
1lb boneless skinless chicken breasts (cut into 1” pieces)
1 ½ tablespoons flour
1 ½ tablespoons corn starch
1 egg
salt and pepper (to taste)
1 medium onion (sliced)

Sauce:
½ cup chicken broth
8 oz can tomato sauce
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
2 tablespoons water
1 tablespoon cornstarch
fresh cilantro (chopped, for garnish) I used basil

Step 1: Heat 1-2 Tbsp oil in a wok or large sauté pan over high heat. In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and sauté chicken pieces in batches in a hot wok, until golden brown. Keep warm until needed. 

Step 2: Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken broth, tomato sauce, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens.

 Step 3: In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white or brown rice.

Recipe courtesy of Blog Chef

Comments

Anonymous said…
Wow! That looks great. The ingredients make it sound super. Def. a keeper.
August 20, 2009 at 10:07 AM
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