Chicken Manchurian
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Per portion
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For 1 portion
- Chicken breast150 g
- CornstarchOr: Starch1 tbsp
- Soy sauce1 tbsp
- Eggs1 Stk
- Garlic cloves1 Stk
- Ginger½ cm
- Spring onions1 Stk
- Bell pepper1 Stk
- Chili sauceOr: Sambal½ tbsp
- Tomato pasteOr: Ketchup½ tbsp
- Brown sugar¼ tbsp
- Apple vinegar¼ tbsp
- Sunflower oil130 ml
- Chicken broth50 ml
- Iodized salt1 tsp
Step by step
- 1
Cut chicken into bite-size cubes.
- 2
Marinate with 2 tbsp soy sauce, 1 egg, 3 tbsp cornstarch and salt.
- 3
Heat oil and fry chicken in batches until golden, remove.
- 4
Heat 2 tbsp oil in a wok.
- 5
Briefly fry pressed garlic, ginger and diced bell pepper for 2 minutes.
- 6
Add spring onions, chili sauce, tomato paste, remaining soy sauce, sugar and apple vinegar.
- 7
Deglaze with broth and simmer 3 minutes.
- 8
Mix 1 tbsp cornstarch with water, add to the sauce and thicken.
- 9
Add chicken to the sauce and briefly toss.
- 10
Serve sprinkled with spring onions.
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