Description
Chicken Manchurian is a popular Indo-Chinese dish featuring flavorful ground chicken meatballs fried to golden perfection and coated in a spicy, tangy sauce made with soy, tomato paste, ginger, and aromatic vegetables. This recipe offers a perfect balance of heat, umami, and sweetness served best alongside noodles or fried rice for a comforting meal.
Ingredients
Scale
For the 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 tbsp for mixture, rest for garnish)
- Vegetable oil for frying
For the Sauce
- 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: Heat 1 inch of canola oil in a wok or large skillet 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, all-purpose flour, black pepper, red pepper flakes, and 1 tablespoon diced green onions. Mix thoroughly until well combined. Use a medium cookie scoop to form small golf ball-sized portions and place them evenly on a baking sheet.
- Fry the Chicken Balls: Carefully add the chicken balls to the hot oil, frying for about 7 minutes while turning frequently to ensure even cooking. Once golden brown and cooked through, remove the balls with a slotted spoon and drain them on paper towels to remove excess oil.
- Prepare the Cornstarch Slurry: In a small bowl, whisk together cornstarch and water until smooth. Set aside for later use to thicken the sauce.
- Stir-Fry the Vegetables: Using the same wok, add a tablespoon of canola oil. When the oil is hot, add minced garlic, grated ginger, minced red chili pepper, thinly sliced shallot, diced green onions, and chopped bell pepper. Stir-fry the vegetable mixture for about 3 minutes until fragrant and slightly softened.
- Add Tomato Paste: Stir in the tomato paste with the vegetables and cook for 1-2 minutes to coat and deepen the flavor. Then deglaze the pan by adding the rice wine, scraping up any browned bits from the wok’s surface.
- Make the Sauce: Pour tamari/soy sauce and chicken stock into the wok. Whisk the mixture until smooth and bring it to a boil. Reduce the heat to a simmer and stir in the cornstarch slurry. Let the sauce cook and thicken for about 10 minutes, stirring occasionally.
- Combine with the Chicken Balls: Turn off the heat, then gently add the fried chicken balls into the thickened sauce. Toss carefully to coat all balls evenly without breaking them apart.
- Garnish and Serve: Garnish the dish with the remaining diced green onions and toasted sesame seeds. Serve warm with Hakka noodles, fried rice, or stir-fried vegetables as desired.
Notes
- Ensure the oil is hot enough before frying the chicken balls to avoid sogginess.
- Adjust the red pepper flakes and chili pepper quantity according to your preferred spice level.
- Use chicken stock for a richer sauce; vegetable stock can be substituted for a lighter option.
- Keep the chicken balls gently tossed in the sauce to maintain their shape and texture.
- This dish pairs wonderfully with steamed rice, noodles, or stir-fried greens.
