Perfect Chicken Manchurian at Home | Restaurant Quality in 30 Minutes

Steps

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1. 1
   Cut 500g boneless chicken into pieces and season with salt and pepper. Beat an egg and pour over the chicken, add oil and corn flour, then gently mix until all pieces are evenly coated. Let marinate for about 20 minutes.
   ▶ ≈0:27
2. 2
   Heat oil in a small pot and deep fry the marinated chicken pieces in batches, turning occasionally for even golden color on all sides. Remove and drain when cooked through.
   ▶ ≈1:05
3. 3
   Heat 2 tbsp sesame oil in a wide wok or pan, add finely chopped garlic, ginger, and green chilies, and sauté for about 20 seconds until fragrant.
   ▶ ≈1:48
4. 4
   Add onion and capsicum wedges along with spring onion, and stir-fry for about 1 minute.
   ▶ ≈2:15
5. 5
   Reduce heat to low, add 750ml water, then add soy sauce, vinegar, oyster sauce, salt, pepper, and sugar. Mix well.
   ▶ ≈2:29
6. 6
   Make a slurry by mixing 2 tsp corn flour with 1 cup water and add to the sauce. Continue cooking on medium heat until the gravy thickens.
   ▶ ≈3:02
7. 7
   Gently add the fried chicken pieces and mix carefully with the gravy. Let simmer for about 2 minutes so the chicken absorbs the flavors and becomes juicy.
   ▶ ≈3:32
8. 8
   Finish by garnishing with finely chopped spring onion greens and serve hot.
   ▶ ≈3:56