Khao-Chi

Fuss Free, Manchurian Fried Chicken

Manchurian chicken features succulent chunks of marinated and deep fried chicken, finished in a wok with a sticky, sweet and spicy sauce. The combination of savoury crispy fried chicken in a tangy sauce offers a moreish balance of flavours. In restaurants it is often served on a sizzling platter, with thick, bubbling sweet and sour sauce. The sauce is typically made using soy sauce, rice vinegar, tomato paste, chilli powder and sugar. Dry chicken Manchurian is normally served as a snack or appetiser with a dipping sauce, however, mains dishes tend to come with Manchurian-style gravy. It is a popular Hakka dish and, similar to chilli chicken and crispy beef, it is made with boneless chicken pieces. Creating the perfect Manchurian Chicken involves several steps, from cutting, marinading, coating and deep frying the chicken to mixing up a perfectly balanced sauce. It can be a bit complex to master for home cooks, however, don’t worry, we’ve done all the hard work, so you don’t have to. All you have to add is your preferred side to our Khao Chi Manchurian Fried Chicken. The dish is typically served with fried rice or Hakka noodles.

Spicy Fried Rice – Serves 4

Ingredients:
– 300g rice (uncooked): (Use long-grain rice or basmati rice for best results)
– 100g carrots (finely chopped)
– 100g green pepper (finely chopped)
– 75g green peas (frozen or fresh)
– 100g spring onions (scallions) chopped (separate whites and greens)
– 15g garlic (about 4-5 cloves), finely chopped
– 10g ginger finely chopped
– 1 tbsp soy sauce
– 1 tsp vinegar
– 1 tsp chilli sauce (adjust to taste)
– ½ tsp crushed black pepper
– Salt (to taste)
– 2 tbsp vegetable oil
– 5g green chillies finely chopped (optional)

Instructions:
1. Cook the rice according to packet instructions. Drain and let it cool completely to avoid clumping.
2. Heat 2 tablespoons of oil in a large pan or wok. Add the finely chopped garlic, ginger, and green chillies, stir-fry for 1-2 minutes until fragrant.
3. Add the spring onion whites, carrots, peas, and peppers. Stir-fry on high heat for 3-4 minutes, so the vegetables remain slightly crunchy.
4. Add soy sauce, vinegar, chilli sauce, black pepper, and salt. Stir-fry for another minute to mix the sauces well with the veggies.
5. Add the cooled rice and toss gently to combine everything. Stir-fry for another 2-3 minutes on medium-high heat, ensuring the rice doesn’t stick. 6. Finish by adding spring onion greens and serve hot.