Pakistani Style Chicken Manchurian

Ingredients

• 400 gboneless chicken, cut into cubes
• 2 tablespoonsginger-garlic paste
• to tastesalt
• 1 teaspoonsugar
• 1 tablespoonsoy sauce
• 1 tablespoonchilli garlic sauce
• 1 tablespoonwhite vinegar
• 1 teaspoonblack pepper
• 1 teaspoonwhite pepper
• 1egg
• 60 g (½ cup)flour
• 4 tablespoonscornflour
• as neededoil, for deep-frying

Instructions

1. 1

   Marinate the chicken

   Mix the chicken with the listed seasonings, then add the egg, cornflour and flour. Leave to marinate for 30 minutes.

2. 2

   Fry until golden

   Deep-fry the chicken cubes until golden brown on both sides.

3. 3

   Set aside

   Lift out the fried chicken and set it aside.

4. 4

   Cook the vegetables

   Heat olive oil in a wok, add ginger-garlic paste, then add the vegetables.

5. 5

   Add the sauces

   Sauté for a few minutes, then add all the sauces, including ketchup.

6. 6

   Combine with chicken

   Return the fried chicken to the wok and mix everything together with a spatula.

7. 7

   Thicken the sauce

   Add the cornflour mixture and cook for a few minutes, until the sauce thickens.

8. 8

   Serve hot

   Serve on a sizzling plate, sprinkle with sesame seeds and accompany with Chinese rice.

What is Pakistani-style Chicken Manchurian?

Chicken Manchurian is a South Asian take on a dish associated with Indo-Chinese cooking: battered or coated chicken is served with a savoury, tangy sauce. Pakistani versions are often served as a saucy main with rice.

Here, the chicken is marinated with pepper, ginger-garlic and sauces before frying. The method then brings it together with vegetables and a thickened sauce, although it does not specify the vegetables or give quantities for several finishing ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 34g protein, 27g carbs, 22g fat.

Chicken provides most of the protein, while the flour, cornflour and any rice served alongside contribute carbohydrates. The frying oil and egg contribute fat; serve with vegetables and a moderate portion of rice for a more balanced plate.

The chicken coating

Flour and cornflour coat the chicken, while the egg helps the mixture cling to the pieces. Cut the cubes to a similar size so they cook at roughly the same pace.

The ingredient list includes four tablespoons of cornflour for the marinade, while the method also calls for a separate cornflour mixture to thicken the sauce. That extra mixture is not quantified in the supplied recipe.

Marinating and frying

Marinate for the stated 30 minutes to let the seasonings coat the chicken. Before frying, check that the pieces are coated rather than sitting in a pool of marinade.

Fry in batches so the pan stays hot and the pieces can brown on both sides. The method gives no oil temperature or cooking time, so use a golden exterior and fully cooked chicken as your cues.

Building the sauce

The method starts the wok with olive oil and ginger-garlic paste, then adds vegetables and sauces including ketchup. Neither the vegetables nor ketchup appears in the ingredient list, and the quantities for this stage are not provided.

Add the fried chicken after the sauce has been combined, then stir in the cornflour mixture. Cook until the sauce looks thick enough to coat the chicken.

Serving with rice

The recipe suggests serving the chicken on a sizzling plate with sesame seeds and Chinese rice. Those finishing ingredients are mentioned only in the method, without amounts.

For a meal with some freshness alongside the rich, saucy chicken, serve with a simple cucumber salad or lightly cooked greens.

Keeping the coating crisp

Deep-fried chicken softens once it is stirred through sauce, which is part of the dish’s saucy style. For a little more contrast, add the chicken shortly before serving and avoid leaving it to sit in the wok.

Recipe notes & tips

• Keep the chicken pieces similar in size for more even frying.
• Fry in batches rather than crowding the pan.
• Drain each batch well before setting it aside.
• Stir the cornflour mixture just before adding it so it is evenly combined.
• Add the chicken to the sauce close to serving time to preserve some crispness.
• Check the quantities for the vegetables, ketchup and sauce-thickening mixture before cooking, as they are not specified.

Variations

• Add heat: include extra chilli garlic sauce if you prefer a hotter finish.
• Choose vegetables: add chopped peppers or spring onions, bearing in mind the method does not specify which vegetables to use.
• Adjust the tang: vary the vinegar slightly to suit your taste.
• Serve with noodles: use cooked noodles instead of rice as the accompaniment.
• Make it less saucy: use less of the thickening mixture, adding it gradually to reach the texture you like.

Common mistakes to avoid

• Crowding the fryer: the chicken can brown unevenly; cook it in batches.
• Uneven cubes: smaller pieces may cook before larger ones; cut them to a similar size.
• Adding chicken too early: it loses some crispness in the sauce; combine it shortly before serving.
• Lumpy thickener: stir the cornflour mixture well before adding it.
• Guessing the missing quantities: the recipe gives no amounts for the vegetables, ketchup or extra thickening mixture; decide and prepare these before starting.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot in a pan; the fried coating will soften after storage.

Frequently asked questions