Chicken manchurian dry Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with soy sauce, ginger-garlic paste, salt, and pepper for 30 minutes.
• STEP 2.Heat oil in a deep pan and deep-fry the marinated chicken until golden and crispy.
• STEP 3.In a separate pan, heat some oil and sauté onions, garlic, and green chilies until they turn translucent.
• STEP 4.Add tomato ketchup, soy sauce, vinegar, red chili sauce, and salt. Mix well.
• STEP 5.Add the fried chicken pieces to the sauce and toss until they are well coated.
• STEP 6.Garnish with spring onions and serve hot as an appetizer or with fried rice or noodles.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Deep-fry the chicken on medium heat to ensure it cooks evenly and becomes crispy.
• Adjust the amount of chili sauce and green chilies according to your spice preference.
• Garnish with freshly chopped coriander leaves for added flavor.

Storage and Serving

• Leftover chicken Manchurian can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving to restore the crispiness.
• Serve the Chicken Manchurian Dry as an appetizer or as a main course with steamed rice or noodles.