Chicken Manchurian Hakka Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ lbs boneless dark meat chicken, cut into 1-inch pieces
02 -
½ sweet red bell pepper, finely chopped
03 -
2 tablespoons garlic-ginger-onion mix (reserved from marinade)
→ Chicken Manchurian Marinade
04 -
½ small onion, finely minced (approx. 3-4 tablespoons)
05 -
3-4 slices ginger (approx. 1½ - 2 tablespoons)
06 -
3 cloves garlic (approx. 1½ tablespoons)
07 -
1 teaspoon black pepper
08 -
½ tablespoon Indian chili powder or cayenne pepper
09 -
1 ½ tablespoons soy sauce
10 -
3-4 tablespoons water
11 -
10 tablespoons cornstarch (mixed in before deep frying)
→ Chicken Manchurian Sauce
12 -
2 tablespoons tomato paste
13 -
2 ½ tablespoons sugar
14 -
1 tablespoon oyster sauce
15 -
1 ½ tablespoons dark soy sauce
16 -
2 tablespoons soy sauce
17 -
1 ½ tablespoons rice vinegar or white vinegar
18 -
1 ½ teaspoons Indian chili powder or cayenne pepper
19 -
1-2 bird's eye chili peppers, finely chopped
20 -
½ cup water
→ Cornstarch Slurry
21 -
2 teaspoons cornstarch
22 -
4 teaspoons cold water
→ Garnish
23 -
Chopped cilantro (optional)
# Instructions:
01 -
Blend ginger, garlic, and onion into a paste using a processor. Reserve 2 tablespoons for later use. Marinate chicken pieces with paste, soy sauce, chili powder, black pepper, and water for 1 hour or overnight in the fridge. Do not mix in cornstarch at this stage.
02 -
Finely dice red bell peppers and set them aside with the reserved garlic-ginger-onion paste. Optional: Chop cilantro for garnishing.
03 -
Combine tomato paste, oyster sauce, sugar, dark soy sauce, soy sauce, rice vinegar, chili powder, and bird's eye chili in a bowl. Add ½ cup water and stir to combine. Prepare the slurry by mixing cornstarch with cold water and set both aside.
04 -
Coat marinated chicken with 10 tablespoons of cornstarch. Heat oil to 177°C (350°F) in a wok or fryer. Fry chicken in batches for 5-6 minutes, ensuring not to overcrowd. Double fry all chicken pieces together for 30 seconds for extra crispiness. Drain on paper towels.
05 -
Heat 2 tablespoons of oil on medium heat in a wok. Cook reserved garlic-ginger-onion paste until golden, about 2 minutes. Add diced red peppers and cook for another 2 minutes. Stir sauce well and pour into the wok. Cook until thickened.
06 -
Add fried chicken to the wok and coat with the thickened sauce evenly. Toss in optional cilantro garnish. Serve with rice or noodles.
# Notes:
01 -
Indian chili powder is pure ground chilies without added spices. Substitute with cayenne pepper if unavailable.
02 -
Oyster sauce provides umami flavor. Substitute with soy sauce and a pinch of sugar if unavailable.
03 -
Double frying ensures crispy chicken texture.