2largechicken breasts boneless, skinless - diced into 1 inch cubes
1tspSea Salt
1/2tspWhite Pepper
1Egg
2tspGinger paste
2tspGarlic paste
4tbsArrowroot powder or cornstarch
1cupCoconut oilfor frying
Manchurian Gravy
2tbsAvocado oil
1tbsCoconut aminos
2tbsHarissa pasteor chili paste
2tspCoconut sugar
1/4cupKetchupno sugar added
1 tbsMinced garlic
1tbsGrated ginger
1/2tspSea salt
1/2tspBlack pepper
1/4 cupGreen onion greens
For the Dish
Oil leftover from cooking chicken or 1 tbs avocado oil if you don't have enough
1/2Red bell pepper thickly sliced
1/2Green bell pepperthickly sliced
1/2Red onionthickly sliced
4 tbsGreen onion whitessliced
1tbsArrowroot powderor cornstarch
2tbsFiltered water
Instructions
Chicken
Dice chicken into 1 inch cubes and pat dry with a papper towel and place in a large bowl.
Add all the chicken marinade ingredients to the bowl of diced chicken. I like to use gloves for this so I can use my hands then just throw the gloves away.
Let the chicken sit at room temperature for at least 30 minutes and up to 1 hour. In the meantime, make the sauce and prep the veggies.
Manhurian Gravy
Head to this post for more detailed instructions. Basically, just whisk the ingredients listed above together.
Dish
Heat the skillet used to fry the chicken over medium high heat (there should be enough oil leftover, if not, add 1 tbs more).
Add the vegetables to the skillet and saute until just softened.
Add the manchurian gravy and heat until bubbly.
Make the powder slurry by dissolving the arrowroot (or cornstarch) in filtered water and adding to the skillet. Stir and heat untli thickened.
Toss the fried chicken in with the veggies and sauce and stir until all the chicken is coated.
Video
Notes
How to Store Chicken Manchurian
You can absolutely make chicken Manchurian ahead of time and store it for later. Of course, it's better day-of, but it's delicious reheated as well.
Refrigerator
Place chicken Manchurian in an air-tight container and refrigerate for up to 3 days.
Freezer
Either place Manchurian chicken in a plastic bag, or an airtight container and freeze for up to 2 months.To reheat, let defrost at room temperature then reheat following the instructions below.
To Reheat
Place chicken Manchurian in an air-tight container and refrigerate for up to 3 days. To reheat, place in a cast-iron skillet over medium-low heat, cover with a lid, or baking sheet and heat until warmed through.Alternatively, you can reheat your Manchurian chicken in the microwave until heated through.
In a Pinch Tips
Using my method for Manchurian chicken, you're shaving so much time off of the authentic recipe technique anyway, but here are a few additional tips below.Don't marinate the chicken - you'll sacrifice crispiness and flavor, but it'll save you some time.Marinate while chopping all the veggies - if you marinate the chicken before doing anything else, you can save so much time marinating while chopping.Use prechopped veggies - You could also shell out a bit more cash and buy prechopped veggies which will save you some time.
Chicken Manchurian Tips
Don't overcrowd the skillet - If you want your chicken truly fried, don't overcrowd your skillet with chicken. Either fry the chicken in batches (with an inch space in between each piece in the skillet) or use 2 cast iron skillets.Marinate the chicken - Resist the urge to skip out on the marinating! To save time, marinate before doing anything else. This will tenderize your chicken, increase flavor, and make your chicken crispier. Highly recommend.
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