Manchurian chicken

Manchurian chicken Ingredients 600g chicken thighs, boneless, skinless 60ml (3 tbsp) soy sauce 1 egg Sea salt and cracked white pepper 500ml neutral oil (peanut, canola) for frying 50g (⅓ cup) plain flour 50g (⅓ cup) cornflour (cornstarch), plus 1 tbsp extra 4 garlic cloves 15g piece fresh ginger 2 Thai green chillies 4 spring onions 40ml (2 tbsp) ketchup 20ml (1 tbsp) chilli sauce 20ml (1 tbsp) rice wine vinegar 120ml chicken stock Steamed rice, to serve Method Step 1: Marinate the chicken Dice the chicken into bite-size cubes, then place in a large bowl. Add 20ml of the soy sauce and the egg. Season with salt and pepper and mix well to combine and completely coat chicken. Set aside for 15 minutes to marinate. Step 2: Cook chicken Heat the oil in a deep wok to 180°C (355°F) over medium-high heat. Add the plain flour and cornflour to the chicken and toss well to coat every piece. Fry the chicken in batches, for 4-5 minutes, until golden. Drain on a wire rack over a tray. Carefully drain off most of the oil from the wok, leaving about 1 tablespoon. Step 3: Cook the sauce Finely grate the garlic and ginger, finely slice the chillies, then slice the spring onions, keeping the white and green parts separated. Place the wok back over high heat. Stir fry the garlic, ginger, chilli and white of the spring onions for 1 minute, tossing. Add the remaining soy sauce, along with the ketchup, chilli sauce, vinegar and stock. Bring to a simmer, stirring. Make a slurry with the extra cornflour and 20ml water, then add to the wok. Stir until the sauce thickens and is glossy. Step 4: Finish and serve Add the cooked chicken to the wok and toss through the sauce. Stir through the spring onion greens and serve immediately on steamed rice. #cooking #chicken #food