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Chicken Manchuria

Chicken Manchuria

This is a simple yet yummy appetizer,can be served as a starter or side dish or a snack.Easy process as we combine all ingredients and prepare small balls or small patties and deep fry and give it a nice saucy coating with few ingredients….just try and see….


Boneless Chicken/Chicken breast – 250g Minced

Plain flour – 4tbsps

Corn flour – 2 tbsps

Salt as per taste

Red chilli powder – 1 tsp

Ginger Garlic paste – 1/2 tsp

Green chilli – 1 deseed and fine chop/mince

Onion – 1 med fine chopped

Fresh curry leaves – 2 sprigs chopped

Yoghurt – 1 tbsp

Soy sauce – 1 tsp

Water – 2-3 tbsps for combining

Oil for deep fry

For the Sauce

Oil – 2 tsps

Garlic – 2 cloves finely chopped

Ginger – 1” pc fine chopped

Green chillies – 3 sliced diagonally

Fresh curry leaves – 2 sprigs

Spring onions – 2-3 stalks chop diagonally

Onion – 1 small chopped

Tomato ketchup – 2 tbsps

Soy sauce – 1 tsp

Green chilli sauce – 1 tsp


Take a mixing bowl and drop in all the ingredients mentioned in the first set except oil and combine well.

keep covered with a plastic wrap and refrigerate for 15-20 mins.

Then remove and prepare small balls or pattis with slightly greased fingers and keep.

Heat oil in a deep fry pan and fry the prepared manchuria balls in oil till golden brown and drain on paper towels.

In another pan/wok heat 2 tsp oil and drop in the Garlic,ginger,onion,green chilli and curry leaves and stir fry on high heat for about 2 mins and lower heat.

Now add the sauces and the fried chicken manchuria and combine well to coat,sprinkle spring onion and finish the dish.No need to add any salt in this stage as the sauces contain enough sodium in them..


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