Chicken Manchurian

Ingredients

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Cornstarch

  4 ⅓ tbsp or 33g

• Garlic

  Raw

  1 tsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅓ cup or 75g

• Peppers

  Hot chile, sun-dried

  3 pepper or 2g

• Ketchup

  Low sodium

  ½ cup or 120g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• White rice

  Medium-grain, raw, enriched

  ⅝ cup or 122g

• Pepper, Garlic

  Nando's

  12 teaspoon or 68g

• Chicken thigh

  Broilers or fryers, meat only, raw

  670g

Directions

1. Velvet the chicken: In a medium bowl, whisk the egg. Continue whisking and gradually add 4 tablespoons of cornstarch until there are no lumps. Stir in garlic, black pepper and 1/2 teaspoon salt. Add the chicken pieces and stir until well coated. Cover and set aside for 30 minutes.
2. In a large wok or deep, high-sided skillet, heat oil on medium for 45 seconds. Add chicken (in batches, if necessary to avoid crowding) and cook until it starts turning white, 1 to 2 minutes. Flip the pieces and continue cooking until the chicken starts to turn golden, 2 to 3 minutes. Using a slotted spoon, remove chicken and set aside.
3. Add dried chiles and cook on medium for about 1 minute, stirring occasionally.
4. Meanwhile, in a small bowl, stir together ketchup, chile-garlic sauce, soy sauce, 1/2 teaspoon salt and, if using, chicken stock (if not using chicken stock, stir in 1 cup water). Add to mixture in pan along with bell pepper and stir to combine.
5. Separately, mix the remaining 1 teaspoon cornstarch with 1/4 cup water until smooth. Stir it into the wok and simmer until the sauce thickens and starts to turn glossy, 3 to 4 minutes. Add chicken and stir to combine. Top with spring onions. Serve with rice.
6. Recipe by: Zainab Shah (source: https://cooking.nytimes.com/recipes/1023892-chicken-manchurian?action=click&module=Collection%20Band%20Recipe%20Card®ion=Easy%20Chicken%20Recipes%20for%20Busy%20Weeknights&pgType=supercollection&rank=2)