Manchurian Chicken
This peppery Indo-Chinese fusion recipe was invented in Kolkata (Calcutta), India, by a Chinese chef named Nelson Wang. His invention launched a chain of restaurants in his native India and Nepal. (Filed under the book's Chinese section, but the dish's true origin is Indo-Chinese, invented in India.)
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 1 pound | 455 g | boneless chicken thighs, cut into 1-inch cubes |
| 1/4 cup | 60 ml | cornstarch |
| 1 teaspoon | 5 ml | ground white pepper |
| 1/2 cup | 120 ml | oil |
| 3 | garlic cloves, crushed and chopped | |
| 1 tablespoon | 15 ml | fresh ginger, crushed and chopped |
| 1 bunch | scallions, sliced (1 bunch, 6 to 8) | |
| 1 | fresh chile, sliced | |
| 1/4 cup | 60 ml | ketchup |
| 3 tablespoons | 45 ml | soy sauce |
| — | steamed rice, for serving |
Instructions
- Seal the chicken, cornstarch, and white pepper in a large zip-top bag and shake to coat evenly.
- In a wok or large cast iron skillet, heat the oil over medium-high heat to 350°F, or until a wooden chopstick bubbles when placed in the oil.
- Add the coated chicken and fry for about 3 minutes, until golden brown. Transfer the chicken to a plate.
- Remove and discard all but 2 tablespoons of oil from the pan. Add the garlic and ginger and stir-fry for about 2 minutes, until lightly browned. Add the scallions and chile and stir-fry for 1 minute.
- Stir in the ketchup and soy sauce. Add the chicken and stir to coat.
- Serve over steamed rice.
HEAT CHECK: Increase or decrease the white pepper and chile to suit your spice preference.