WebI always make different type of manchurians for Sruti. Before going on the lifestyle change, even I used to love manchurian. But in a low carb diet, it is always better to stay away …
Preview
See Also: Egg Recipes, Low Carb RecipesShow details
To begin making the Chicken Manchurian Dry recipe, firstly mix the egg, cornflour, salt and one tablespoon soy sauce in a mixing bowl. Add the chicken pieces and mix. Set aside and let it marinate for 30 minutes. Heat sufficient oil in a wok on high heat and deep fry the marinated chicken till golden brown in colour.
If the sauce becomes very thick, you can add one to 2 tbsp water and stir. This recipe yields a semi dry chicken manchurian. If you like to have more gravy, just add 1 tsp more of cornflour and ½ cup more water. Serve right away as a appetizer or as a side to fried rice or hakka noodles or simple veg noodles.
You can, of course, make chicken manchurian in a healthy way. All you have to do is bake the chicken pieces instead of frying. Bake them until golden brown and reduce the amount of oil while preparing the base. And you can relish this delicacy in a healthy way too.
You can either use cubed chicken or chicken mince (keema). I prefer to chop finely and then use. Add soya sauce, ginger garlic, salt , red chili powder (optional) and pepper to a mixing bowl. Mix well. For Chinese recipes, generally no chili powder is used.