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Indo-Chinese Chicken Manchurian

Our Madras Paste Pot adds a fiery kick to this Mumbai classic – think vibrant, bold and incredibly tasty.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
25 mins Preparation

Ingredients

Serves 4 people

Marinade

  • 500g Chicken thigh boneless diced 50-60mm
  • 1/2 Patak's Madras Paste Pot
  • 3 tbsp Corn Flour
  • 20ml Blue Dragon Dark Soy Sauce
  • 1 Egg
    • Oil for frying


Stir Fry

  • 2 tbsp oil
  • 2 tbsp chopped ginger
  • 2 tbsp chopped garlic
  • 1 chopped green chilli
  • 150ml water
  • 50ml Blue Dragon Dark Soy Sauce
  • 1 tsp Blue Dragon Sesame Oil
  • 1 handful chopped fresh green coriander
  • 1 tsp corn flour
  • 1 bunch sliced spring onion

Method

  1. Mix all the ingredients of the chicken marinade and keep in the fridge for at least 2 hours
  2. Cook in the deep fryer or alternatively in the oven at 200C for 10-12 minutes.
  3. Heat oil in the wok and add ginger, garlic, green chillies and sauté till the garlic is golden brown.
  4. Add Madras paste and 50ml water and cook the paste until all the water is evaporated.
  5. Add Blue Dragon Dark Soy Sauce with 100ml water and chicken cooked before.
  6. Make a slurry with dry corn flour and a little water and slowly add to the wok mixing continuously.
  7. Add Blue Dragon Sesame Oil, spring onions and chopped coriander to the wok and toss till all the chicken is coated with the sauce and serve hot

  • Serves 4 people

    Marinade

    • 500g Chicken thigh boneless diced 50-60mm
    • 1/2 Patak's Madras Paste Pot
    • 3 tbsp Corn Flour
    • 20ml Blue Dragon Dark Soy Sauce
    • 1 Egg
      • Oil for frying


    Stir Fry

    • 2 tbsp oil
    • 2 tbsp chopped ginger
    • 2 tbsp chopped garlic
    • 1 chopped green chilli
    • 150ml water
    • 50ml Blue Dragon Dark Soy Sauce
    • 1 tsp Blue Dragon Sesame Oil
    • 1 handful chopped fresh green coriander
    • 1 tsp corn flour
    • 1 bunch sliced spring onion
    1. Mix all the ingredients of the chicken marinade and keep in the fridge for at least 2 hours
    2. Cook in the deep fryer or alternatively in the oven at 200C for 10-12 minutes.
    3. Heat oil in the wok and add ginger, garlic, green chillies and sauté till the garlic is golden brown.
    4. Add Madras paste and 50ml water and cook the paste until all the water is evaporated.
    5. Add Blue Dragon Dark Soy Sauce with 100ml water and chicken cooked before.
    6. Make a slurry with dry corn flour and a little water and slowly add to the wok mixing continuously.
    7. Add Blue Dragon Sesame Oil, spring onions and chopped coriander to the wok and toss till all the chicken is coated with the sauce and serve hot

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