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Chicken Manchurian

Prep Time:

Cook Time:


4 Servings


500g Mick's Meat Barn Lilydale Free Range Chicken pieces
35g (1/4 cup) cornflour
1 egg
2 tsp soy sauce
Vegetable oil
Multigrain Sourdough Vienna, to serve

2 green shallots, finely sliced, green and white parts kept separately
3 garlic cloves, crushed
1 tbsp finely grated fresh ginger
125ml (1/2 cup) chicken stock
80ml (1/3 cup) tomato ketchup
60ml (1/4 cup) soy sauce
1 tbsp chilli sauce (such as Sriracha), or to taste
1 tsp caster sugar
2 tsp cornflour


Step 1 - Whisk the cornflour, egg and soy sauce in a large bowl until smooth. Cut chicken into 3cm pieces, add to bowl and turn to coat.

Step 2 - Pour enough oil to come 1.5cm up the side of a wok or deep frying pan. Heat over medium heat. Cook the chicken, in 3 batches, for 4 minutes each batch or until golden. Use a slotted spoon to transfer the chicken to a plate lined with paper towel. Cool oil slightly then carefully pour into a heatproof bowl (discard when cold), leaving about 2 tbs of oil in the pan.

Step 3 - For the sauce, reheat the oil in the pan over medium-low heat. Add the white part of the shallot, garlic and ginger. Cook, stirring, for 2 minutes or until aromatic. Remove from heat. Stir in the stock, ketchup, soy sauce, chilli sauce and sugar.

Step 4 - Combine the cornflour with 2 tbs water in a small bowl and stir to dissolve. Return the wok to medium heat and bring the mixture just to a simmer. Stir in the cornflour mixture and cook, stirring, until the sauce boils and thickens. Add the chicken to the sauce and toss to coat.

Step 5 - Serve the chicken sprinkled with green parts of the shallot. Serve with the bread. Enjoy!  

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