Manchurian Chicken

• 份量: 2 servings
• 准备时间: 20 minutes
• 总时间: 35 minutes

配料

250 g chicken thighs, cubed

1 egg white

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp MSG

1 tbsp ginger-garlic paste

2 tbsp cornstarch

1 tbsp neutral oil

Neutral oil, for frying

50 g ½ medium carrot, thinly sliced into rounds

50 g ½ green bell pepper, roughly chopped

50 g ½ red bell pepper, roughly chopped

50 g ¼ red onion, roughly chopped

2 cloves garlic, minced

1 tbsp ginger, minced

2 tsp soy sauce

1 tsp oyster sauce

1 tsp white vinegar

1 tsp sugar

3 tbsp red chili sauce

2 tbsp ketchup

3 tbsp water

1 tbsp cornstarch, dissolved in 2 tbsp water

Scallions, to garnish

Red chilies, thinly sliced, to garnish

Steamed rice

步骤

Marinate the Chicken

In a bowl, combine the chicken with egg white, black pepper, salt, MSG, ginger-garlic paste, oil, and cornstarch.

Mix until the chicken is coated in a thick, even paste. Marinate for at least 10 minutes, or overnight in the fridge for deeper flavor.

Fry the Chicken

Heat 3–4 inches of neutral oil in a wok or large pot to 325°F. Add the chicken and fry for 4–5 minutes until lightly browned and just cooked through.

Remove, then raise the oil temperature to 350°F and fry again for 1–2 minutes until deeply golden and crisp. The double fry is non-negotiable — the first cook sets the interior, the second builds the crust.

Build the Sauce

In a wok or pan over medium-high heat, add a splash of oil and the red onion. Sauté for 30 seconds, then add the bell peppers and carrot. Cook for another 30 seconds — you want them softened but still with a little bite.

Reduce heat to medium-low and add the garlic, ginger, soy sauce, oyster sauce, white vinegar, sugar, red chili sauce, ketchup, and water. (You can pre-mix all the sauce ingredients beforehand to make this step seamless.)

Once the sauce comes to a boil, add the cornstarch slurry and simmer for about 30 seconds until glossy and thick.

Toss and Serve

Add the fried chicken and toss until every piece is coated.

Plate immediately and garnish with sliced scallions and red chilies.

Serve with steamed rice — and make a lot of it. You're going to need it.