Chicken Manchurian (Crispy with Gravy!)

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Rice wine vinegar

  1 tsp or 5g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Cornstarch

  3 tbsp or 23g

• Wheat flour

  White, cake, enriched

  ⅓ cup unsifted, dipped or 46g

• Corn

  Sweet, yellow, raw

  ⅓ cup or 48g

• Salt

  Table

  ¾ tsp or 5g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  ⅓ cup, chopped or sliced or 60g

• Ketchup

  Low sodium

  2 tbsp or 30g

• Garlic Chili Sauce

  Roland

  2 tablespoon or 34g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Cornstarch

  1 tsp or 3g

• Avocado oil

  2 tbsp or 28g

• Scallions

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

  4 medium or 60g

• Garlic

  Raw

  5 cloves, minced or 15g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Serrano pepper

  Raw

  1 pepper or 6g

• Scallions

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

  1 medium or 15g

• Raw Cane Sugar

  Barbados

  2 ½ teaspoon or 10g

• Red Chili Crystal Flakes

  Falksalt

  ½ tsp or 10g

Directions

1. Marinate chicken: Rinse the chicken in cold water and drain. Transfer the chicken to a small bowl and lightly pat it dry. Toss with all ingredients listed under Chicken Marinade. Set aside.
2. Combine dry coating: In another medium bowl, combine the Dry Coating ingredients and set aside.
3. Make sauce: In a small bowl or large measuring cup, whisk together all the ingredients listed under Manchurian Sauce. Set aside.
4. Preheat oil: Heat a medium frying pan or heavy-bottomed pot over high heat. Add oil so that it's at least 1/2"/1.27 cm deep. It should be deep enough so the chicken doesn't stick to the bottom. Once the oil is hot, adjust heat level as needed to maintain medium-high heat (around 320-350F/175C).
5. Fry chicken: Transfer half the chicken from its egg white marinade to the dry coating mixture. Toss to coat so that the dry coating adheres well. One at a time, lift the chicken, dust off the excess coating, and gently place the into the hot oil. Fry, turning occasionally, until golden and crispy, about 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Repeat with the remaining chicken.
6. Stir-fry: Heat oil in a wok or large nonstick skillet over medium-high heat. Add the white and light green parts of the green onion, garlic, and ginger. Saute for 1 minute. Then add the green chili pepper and stir fry for another 30 seconds, until the garlic and ginger are golden and beginning to brown. Stir in the sauce and allow to come to a simmer for about 2 minutes.
7. Toss: Add the chicken back to the wok and toss just until coated (quickly so not to lose the crisp!). Turn off the heat and garnish with green parts of the green onion and sesame seeds, if using. Serve immediately with white rice, fried rice, noodles, or by itself.
8. Recipe by: Izzah Cheema (source: https://www.teaforturmeric.com/chicken-manchurian/)

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