A takeout-style chicken Manchurian served with egg fried rice, combining crispy chicken, tangy sauce, scrambled eggs, and stir-fried rice.
Calories
590kcal
Protein
34g
Carbs
47g
Fat
28g
Mix the chicken with ginger garlic paste, egg, cornflour, chili sauce, white pepper, and salt, then fry until nearly cooked and lightly crisp.
Heat oil, add ginger garlic paste, ketchup, soy sauce, chili sauce, white pepper, sugar, and black pepper, then add chicken stock and simmer. Stir in the cornflour slurry and cook until thickened.
Add the fried chicken to the sauce, cook briefly until fully done, then garnish with sesame seeds and chopped green onion.
Scramble the eggs and set aside, then heat oil and cook ginger garlic paste, carrot, and capsicum briefly. Add the boiled rice, salt, black pepper, green onion, and scrambled eggs and toss on high heat.
Serve the Chicken Manchurian hot with the egg fried rice alongside.
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