Chinese Rice With Manchurian,

chicken manchurian

Here's a simple recipe for Chinese rice with Manchurian ¹:

Ingredients for the Crispy Chicken:

- 2 lbs. chicken breast, cut into 1-inch pieces
- ½ tsp salt

- ½ tsp ground black pepper
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 egg, whisked
- 3 tbsp cornflour/cornstarch

Ingredients for the Manchurian Sauce:

- 4 tbsp vegetable oil
- 1 tbsp garlic paste, sliced
- 1 tbsp ginger paste
- chop one red onion into small pieces
-"Chop one small red pepper into small pieces."
- Green pepper one small and chop into small pieces
- 3 tsp soy sauce
- 5 tbsp sweet chili sauce
- ½ tsp ground black pepper
- 1 spring onion, sliced finely
- 1 tbsp sesame seeds

Instructions:

- Combine egg, cornflour, salt, pepper, ginger, and garlic in a large bowl to make the batter
- Add the chicken to the batter
- Heat oil in a wok and add the chicken once it's hot
- Fry the chicken in batches for 2-3 minutes on each side until it's golden brown all over
- Remove from the pan with a slotted spoon and place fried chicken on a wire rack
- Add garlic and ginger to the wok with the oil and sauté for 30 seconds
- Add chopped peppers and red onion and cook for 2 minutes
- Stir in the soy sauce and cook for 30-40 seconds
- Stir in sweet chili sauce and black pepper
- Cook on medium-high for 1-2 minutes until the sauce thickens
- Sprinkle chopped spring onions and sesame seeds on top and serve with rice

Note: You will need 250g of cooked and cooled basmati or jasmine rice to make this recipe.