Chicken Manchurian
Boneless chicken balls simmered in a flavorful sauce and served as an appetizer or side dish
Servings 2 people
Ingredients
For the chicken balls
- 200 g boneless chicken breasts
- 1 small egg
- ¼ tsp white pepper powder (preferably)
- 1 big garlic clove (finely chopped)
- 1 tsp plain flour/maida
- ¼ tsp cornflour
- salt as needed
For the Sauce
- 1 big clove garlic
- 1 green chilly
- 1 tbsp soya sauce
- 2 tbsp tomato sauce
- 1 tsp chilly sauce (or)
- ½ tsp chilly powder
- 1 tsp apple cider vinegar
- ½ cup water
- a pinch of sugar
- 1-2 tbsp oil
- salt as needed
For the cornflour slurry
- 1 tsp cornflour
- ¼ cup water
Instructions
- Chop the chicken breast into smaller pieces and mince it in a grinder
- Transfer it to a container and add the rest of the ingredients given under 'for marination'. Let sit for 20 minutes in the refrigerator
- After 20 minutes, heat up a paniyaram or appe pan and add a bit of oil in the cavities. Drop spoonfuls of the chicken mix and cook till it browns up on both sides. Keep aside.
- In a pan heat up 2 tbsp oil. Add the finely chopped garlic and chilly and saute,
- Next, add all the sauces and the vinegar. Give it a good mix. When it starts boiling add the water, sugar, and salt.
- When it comes to a boil make the cornflour slurry and pour it in. Adjust spices and as the mix thickens add the chicken balls.
- Mix well to coat and simmer for a few minutes. Turn off when it reaches the required consistency and garnish with spring onions.
