Craving the irresistible flavors of your favorite takeout? Forget the greasy spoon – this recipe brings the authentic taste of restaurant-style Chicken Fried Rice and Manchurian right to your kitchen. We’ll guide you through creating a perfectly fluffy fried rice, bursting with fresh vegetables and tender chicken, complemented by the savory, spicy kick of homemade Manchurian sauce. This dish is surprisingly easy to make, requiring simple ingredients and techniques anyone can master. Say goodbye to takeout containers and hello to a delicious, homemade meal.
Get ready to tantalize your taste buds! This recipe offers a step-by-step guide, ensuring you achieve restaurant-quality results every time. We'll cover everything from perfectly prepping the chicken and vegetables to mastering the art of the fried rice and creating a truly addictive Manchurian sauce. Prepare to impress your family and friends with this flavorful, crowd-pleasing dish that’s both satisfying and surprisingly simple to make.
Tools Needed
- Pan
- Pot
- Kadhai
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinate Chicken
- Cut chicken into long pieces for fried rice and cubes for Manchurian. Marinate the cubed chicken with red chili sauce, ginger-garlic paste, corn flour, red chili, black pepper, white vinegar, soy sauce, salt, and cumin powder. Let it marinate for at least 30 minutes.
Step 2. Cook Rice and Stir-fry Chicken & Vegetables
- In a pan, boil 2 cups of rice with salt and oil until cooked but not overcooked (around 90°C).
- Cut all vegetables (capsicum, carrots, cabbage, green onions, green chilies) into small pieces for both dishes.
- In a pan with oil, fry the chicken pieces for fried rice until golden brown (4-5 minutes).
- In the same pan, fry a beaten egg with black pepper and salt, breaking it into small pieces.
- In a separate pan, stir-fry the vegetables for fried rice until crisp-tender, not overcooked. Add soy sauce, red sauce, salt, and black pepper.
- Add the fried chicken, fried egg, and stir-fried vegetables to the cooked rice. Mix gently.
Step 3. Prepare and Cook Chicken Manchurian
- In a pan with hot oil, fry the marinated chicken cubes until golden brown (3-4 minutes).
- In a pan, sauté garlic cloves until fragrant. Add ketchup, a little water, and all spices (chicken cube or powder, soy sauce, vinegar, red pepper, black pepper, crushed chili). Simmer slightly.
- Add the fried chicken and vegetables to the sauce. Cook until heated through.
Step 4. Serve
- Serve the chicken fried rice and Chicken Manchurian. Garnish with sesame seeds if desired.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Don't overcook the vegetables for the fried rice or Manchurian. They should remain firm and crisp.
- Fry chicken pieces separately to prevent sticking.
- Make sure the oil is hot before frying to ensure even cooking.
Nutrition
- Calories: Approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 25-30g
FAQs
1. Can I use leftover cooked chicken?
Absolutely! Using leftover chicken saves time. Just make sure it's shredded or diced before adding it to the fried rice.
2. What can I substitute for soy sauce?
Tamari or coconut aminos are great soy sauce alternatives for those with soy allergies or sensitivities. They'll offer a similar salty umami flavor.
So there you have it – a delicious and authentic Restaurant Style Chicken Fried Rice and Manchurian, made entirely from scratch! This recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Now go forth and enjoy the fruits of your culinary labor!