Quick & Easy Restaurant-Style Manchurian Chicken

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut approximately 400g of boneless chicken leg into bite-sized pieces. Grate two shallots and add to the chicken along with grated young ginger and garlic.
   ▶ ≈0:34
2. 2
   Add 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1/2 teaspoon black pepper, 1 teaspoon chilli powder or paprika, and 1/3 teaspoon salt.
   ▶ ≈1:02
3. 3
   Add one egg white and mix everything together thoroughly.
   ▶ ≈1:30
4. 4
   Gradually add 4 tablespoons of cornflour, mixing well after each addition until the mixture reaches a thick yogurt-like consistency.
   ▶ ≈1:43
5. 5
   Stir in 1 to 2 tablespoons of cooking oil; this helps the pieces separate during frying and makes them crispier.
   ▶ ≈2:12
6. 6
   Refrigerate the marinated chicken for approximately 2 hours or longer.
   ▶ ≈2:26
7. 7
   Heat the oil until hot—test with a bamboo chopstick; bubbles rising rapidly indicate proper temperature. Stir the chicken mixture well, then carefully add pieces one at a time to the oil. Avoid overcrowding and refrain from moving them around too much.
   ▶ ≈3:02
8. 8
   Fry on medium heat for 30 to 45 seconds, then flip. Fry until a beautiful golden crust forms but do not brown deeply, as the chicken will be fried again. Reduce heat if needed. Remove after approximately 3 to 4 minutes of total frying.
   ▶ ≈3:02
9. 9
   After the first batch of chicken is fried, quickly deep-fry the bell pepper chunks on medium heat to retain their vibrant color, then remove promptly.
   ▶ ≈3:50
10. 10
    Turn the heat to medium-high and add all the fried chicken back into the oil for a second fry. Gently toss for 20 to 30 seconds until golden brown, being careful not to burn. Remove from oil.
    ▶ ≈4:27
11. 11
    After removing all the chicken, drain most of the oil from the wok, keeping only 1 to 2 tablespoons behind.
    ▶ ≈5:02
12. 12
    Turn the heat to low as the wok is very hot. Add finely chopped ginger, chopped garlic, and the white stem portion of the spring onion. Stir gently to release the aromas.
    ▶ ≈5:18
13. 13
    Once the wok has cooled slightly, turn the heat to medium or medium-low. Continue cooking until fragrant.
    ▶ ≈5:49
14. 14
    Add 1/2 teaspoon chilli flakes, 2 tablespoons tomato ketchup, 1/2 tablespoon black vinegar, and 1 tablespoon light soy sauce. Mix thoroughly.
    ▶ ≈6:12
15. 15
    Add 200 ml water and mix well. Turn the heat to medium-high to bring the sauce to a boil.
    ▶ ≈6:40
16. 16
    Once boiling, taste the sauce to ensure it is savory and tangy enough. Add 1 teaspoon sugar and 1/2 teaspoon salt to balance the flavors.
    ▶ ≈6:54
17. 17
    Slowly add cornflour slurry to thicken the sauce.
    ▶ ≈7:11
18. 18
    Add the fried bell pepper and turn off the heat. Then add the fried chicken back into the sauce.
    ▶ ≈7:20
19. 19
    Generously sprinkle with the green portion of the spring onions and toss everything together to finish.
    ▶ ≈7:26