Manchurian chicken

By Andy Cooks · 45 min

Ingredients

Instructions

1. Dice the chicken thighs into bite-size cubes and put them in a large bowl. Add 20ml of the soy sauce and the egg, season with salt and pepper, mix until every piece is coated, and leave to marinate for 15 minutes.
2. Heat the oil in a deep wok to 180°C (355°F) over medium-high heat.
3. Toss the chicken with the plain flour and cornflour until every piece is coated. Fry in batches for 4–5 minutes, until golden. Drain on a wire rack set over a tray.
4. Pour off most of the oil from the wok, leaving about 1 tablespoon.
5. Finely grate the garlic and ginger, finely slice the chillies, and slice the spring onions, keeping the white and green parts separate.
6. Return the wok to high heat and stir-fry the garlic, ginger, chilli and spring onion whites for 1 minute.
7. Add the remaining soy sauce, ketchup, chilli sauce, vinegar and stock. Bring to a simmer, stirring.
8. Mix the extra cornflour with 20ml water to make a slurry, add it to the wok, and stir until the sauce thickens and turns glossy.
9. Add the fried chicken to the wok and toss it through the sauce. Scatter the spring onion greens over and serve straight away on steamed rice.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

GarlicEggGingerScallionRiceChicken thigh