Chicken Manchurian

Name: Chicken Manchurian
Total time: 35
Yield: 4
Ingredients: 1 egg, beaten; 1 ½ tablespoons all-purpose flour; 1 ½ tablespoons corn flour; 1 pinch salt and ground black pepper to taste; 1 pound chicken, cut into cubes; vegetable oil for frying; 2 tablespoons vegetable oil; 2 tablespoons crushed fresh ginger root; 2 tablespoons crushed garlic; ½ cup chopped fresh cilantro; 2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste; 1 cup chicken stock; 2 tablespoons soy sauce; ¼ teaspoon white sugar; ¼ teaspoon ground black pepper; ¼ teaspoon monosodium glutamate (such as Ajinomoto®) (Optional); ½ green bell pepper, cut into 1-inch pieces; ½ cup water; 2 tablespoons corn flour

Recipe by heavenzH2O from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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1 egg, beaten
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1 ½ tablespoons all-purpose flour
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1 ½ tablespoons corn flour
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1 pinch salt and ground black pepper to taste
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1 pound chicken, cut into cubes
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vegetable oil for frying
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2 tablespoons vegetable oil
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2 tablespoons crushed fresh ginger root
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2 tablespoons crushed garlic
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½ cup chopped fresh cilantro

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2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste
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1 cup chicken stock
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2 tablespoons soy sauce
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¼ teaspoon white sugar
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¼ teaspoon ground black pepper
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¼ teaspoon monosodium glutamate (such as Ajinomoto®) (Optional)
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½ green bell pepper, cut into 1-inch pieces
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½ cup water
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2 tablespoons corn flour

Instructions

Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.