Chicken Manchurian

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• ¾ cup all-purpose flour
• ½ cup cornstarch
• 1 large egg
• ¾ tsp salt
• ¼ tsp black pepper
• 3 cups vegetable oil for frying
• 4 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• 2 tbsp sugar
• 6 cloves garlic cloves
• 1 inch piece fresh ginger
• ½ tsp red chili flakes
• 2 tbsp vegetable oil
• ½ cup water
• 2 stalks green onions
• 2 tbsp fresh cilantro
• 1 tbsp sesame seeds

Instructions

1. 1

   Cut 1.5 lbs boneless skinless chicken breasts into 1.5-inch cubes — uniform pieces ensure even cooking. Place them in a bowl and set aside.

2. 2

   In a shallow dish, whisk together 0.75 cup all-purpose flour, 0.5 cup cornstarch, 0.75 tsp salt, and 0.25 tsp black pepper. In another shallow dish, beat 1 large egg with 1 tablespoon water.

3. 3

   Peel and finely mince 6 garlic cloves. Peel and grate a 1-inch piece of fresh ginger on a microplane. In a small bowl, whisk together 4 tbsp soy sauce, 2 tbsp rice vinegar, 3 tbsp ketchup, 2 tbsp sugar, and 0.5 cup water — this is your sauce base.

4. 4

   Slice 2 green onions on the bias into 1-inch pieces. Roughly chop 2 tbsp fresh cilantro. Have 1 tbsp sesame seeds and 0.5 tsp red chili flakes nearby.

5. 5

   Pour 3 cups vegetable oil into a heavy-bottomed pot or wok and set over medium-high heat. Preheat for 3-4 minutes until the oil reaches 350°F on an instant-read thermometer — if you don't have a thermometer, it's ready when a pinch of flour sizzles immediately on contact, not violently.

6. 6

   Working in batches, dip each chicken cube into the beaten egg, then coat thoroughly in the flour mixture, pressing gently so it adheres. Shake off excess coating. Slide the coated pieces into the hot oil — don't overcrowd the pan; work in 2-3 batches so the oil temperature stays steady.

7. 7

   Fry each batch for 4-5 minutes, stirring occasionally with a slotted spoon, until the coating turns golden-brown and crispy. The chicken will float to the surface and the exterior should feel crispy when you tap it with the spoon. Transfer to a paper-towel-lined plate using the slotted spoon.

8. 8

   Pour off all but 2 tbsp of oil from the pot and set it over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for 30-40 seconds until fragrant — you should smell a pungent, warming aroma.

9. 9

   Pour in your sauce base (the soy-vinegar-ketchup mixture) and add 0.5 tsp red chili flakes. Bring to a simmer over medium heat, stirring often, and let it bubble gently for 2-3 minutes — the sauce should darken slightly and thicken a bit.

10. 10

    Return all the fried chicken to the pot and toss gently but thoroughly with two spoons, coating every piece in the sauce. Cook for 1-2 minutes, tossing frequently, until the chicken is heated through and the sauce coats it evenly and glossily.

11. 11

    Transfer to a serving platter and scatter the sliced green onions, fresh cilantro, and 1 tbsp sesame seeds over the top. Serve immediately with steamed white rice or fried rice.

Tools you’ll need

• chef's knife
• cutting board
• 2 shallow dishes
• small mixing bowl
• whisk
• heavy-bottomed pot or wok
• instant-read thermometer
• slotted spoon
• paper towels
• microplane grater
• two spoons
• serving platter

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