Who doesn’t love a good “chicken manchurian recipe Pakistani” spin? This delicious Indo-Chinese dish has crossed borders and won hearts, becoming a favorite in Pakistani and Indian restaurants, and even making it to the pages of the New York Times. A creation of Chinese chef Nelson Wang, this dish packs a punch of flavors with its savory sauce, crispy chicken, and vibrant veggies. Let’s embark on a journey to explore this delectable chicken recipe and its popularity across continents.
The Intriguing History of Chicken Manchurian
Believed to have originated in Northeast China, Chicken Manchurian owes its fame to Nelson Wang. It was Wang’s ingenious idea to blend Chinese cooking techniques with Indian subcontinent flavors that led to the creation of this popular dish. Over the years, it has become a staple in Chinese and Indian restaurants, as well as Pakistani restaurants.
The Chicken Manchurian: Pakistani & Chinese Fusion
While the chicken manchurian dish is essentially a Chinese dish, it has been adopted and adapted by many South Asian countries, including Pakistan. Pakistani style chicken manchurian retains the traditional Chinese recipes’ essence while adding a unique touch. The result is a delicious recipe that is an integral part of our menu lists in many homes and restaurants, often served as a main course.
Ingredients That Make It Pop
What sets a chicken manchurian recipe Pakistani apart from other Chinese chicken recipes is its unique blend of flavors. The dish is primarily made of boneless chicken pieces that are deep fried to a golden brown. The chicken is then stir-fried with bell pepper, green chilli, cubed onions, and a sauce made from soy sauce (or soya sauce), tomato ketchup, chili garlic sauce, and a cornflour slurry. The sauce is given a touch of heat with red chili flakes and white pepper. The final dish is garnished with spring onions, adding a pop of color and crunch.
Chicken Manchurian: Variations Across Borders
Chicken Manchurian has spawned several variations, including gobi manchurian (cauliflower manchurian), paneer manchurian, and chilli chicken. Each region has its own versions of continental dishes with slight tweaks to suit their palate. For instance, the chilli sauce used might vary from a sweet ketchup in some places to a fiery red chili sauce in others, or even a sour manchurian sauce.
The Art of Making Chicken Manchurian
While the chicken manchurian recipe Pakistani might seem daunting at first, it’s quite simple when broken down. The chicken pieces are first marinated in a mixture of ginger garlic paste, black pepper, and corn flour, then deep fried to a golden brown. In a separate cooking pan over medium heat, a mixture of soy sauce, tomato paste, and other easily available ingredients are simmered to create the Manchurian sauce. The fried chicken is then added to the sauce and stir-fried for 2-3 minutes until well coated.
Pairing with Chicken Manchurian
Chicken manchurian is versatile and pairs well with numerous dishes. It is often served with plain rice or chicken roast. However, for a Pakistani twist, pair it with a chicken shami kabab or chicken pakora for a hearty meal.
Recipe Tips from Chef Zakir
One of the best chicken manchurian recipe tips comes from Chef Zakir. He suggests adding a bit of red food colouring to give the dish a vibrant look, and whole red chilies for an extra kick. He also advises using chicken stock instead of water to intensify the flavor.
Healthier Chicken Manchurian Alternatives
For a healthier chicken manchurian, consider using an air fryer instead of deep frying. This not only cuts down on the oil but also helps to maintain the crispiness of the chicken. You could also opt for a sweet manchurian sauce instead of a chili sauce to cut down on the heat.
Whether you’re hosting a formal meeting or simply craving some delicious chicken, the chicken manchurian recipe Pakistani is a sure winner. It’s a great way to enjoy the fusion of Chinese cuisine with a Pakistani twist. So why wait? Bring the taste of Chinese restaurants into your home with this delectable chicken recipe.
- 500g boneless chicken, cut into cubes
- 1/2 cup flour
- 1/4 cup cornflour
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 egg
- Oil for frying
- 4 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped bell peppers
- 1/4 cup soy sauce
- 2 tablespoons vinegar
- 2 tablespoons ketchup
- 1 tablespoon chili sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon cornflour dissolved in 1/2 cup water
- Spring onions
- Sesame seeds
- Marinate the chicken with flour, cornflour, black pepper, salt, and egg. Let it sit for 15-20 minutes.
- Fry the chicken pieces until golden brown.
- Sauté garlic and ginger in oil.
- Add onions and bell peppers to the pan and stir-fry.
- Add soy sauce, vinegar, ketchup, chili sauce, sugar, black pepper, and salt.
- Add the cornflour mixture to the pan and stir until the sauce thickens.
- Add the fried chicken pieces to the sauce and stir.
- Finally, garnish with chopped spring onions and sesame seeds and serve.
You can adjust the amount of soy sauce, vinegar, and chili sauce according to your taste. Enjoy this delicious dish with fried rice or noodles!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 85mgSodium: 900mgCarbohydrates: 45gNet Carbohydrates: 43gFiber: 2gSugar: 6gSugar Alcohols: 0gProtein: 35g