khaochi

HOME › RECIPES › CRISPY CRUNCH BOMB MANCHURIAN BITES

CRISPY CRUNCH BOMB MANCHURIAN BITES

PREP : 15 MINS
TOTAL : 30 MINS
SERVES : 2

Crispy golden chicken strips coated in a fiery, sticky dragon sauce bold, punchy and dangerously addictive. This is Indo-Chinese street food at its finest.

Ingredients

For the Crispy Bites:

  • 400g chicken breast, cut into thin strips
  • 4 tbsp cornflour
  • 2 tbsp plain flour
  • 1 egg, beaten
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • Pinch of salt
  • Oil for frying

For the Dragon Sauce:

  • 3 tbsp Khao Chi Schezwan Sauce
  • 1 tbsp Khao Chi Dark Soy Sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 red chilli, finely sliced
  • 2 tbsp water
  • 1 tsp cornflour mixed with 1 tbsp water

For the Wok Vegetables:

  • 1 red capsicum, thinly sliced
  • 1 green capsicum, thinly sliced
  • 3 spring onions, cut into 3cm pieces
  • 2 tbsp oil

To Serve:

  • Steamed jasmine or basmati rice
  • Toasted sesame seeds
  • Fresh coriander
  • Extra sliced red chilli

PRODUCTS USED IN RECIPE

Khao Chi Dark Soy Sauce 200g
Khao Chi Schezwan Sauce 250g
DETAILS

Method

  1. Step 1 – Step 1 - Marinate the Paneer
    Mix Khao Chi Dark Soy Sauce, oil and black pepper in a bowl. Add paneer slabs and coat gently. Leave to marinate for at least 10 minutes.
  2. Step 2 – Step 2 - Make the Sticky Dark Glaze
    Whisk together Khao Chi Manchurian Sauce, Khao Chi Dark Soy Sauce, honey, vinegar and sesame oil. In a separate bowl, mix cornflour with water until smooth. Set both aside.
  3. Step 3 – Step 3 - Crispy Noodle Nest
    Shape cooked noodles into a loose nest. Fry in a little oil for 3–4 minutes on each side until golden and crispy. Drain on kitchen paper and season lightly with salt.
  4. Step 4 – Step 4 - Sear the Paneer
    Heat oil in a hot pan and sear the marinated paneer for 2–3 minutes on each side until golden, dark and caramelised. Remove and set aside.
  5. Step 5 – Step 5 - Build the Glaze
    In the same pan, fry garlic and ginger for 1 minute. Add the glaze mixture and simmer for 1–2 minutes. Stir in the cornflour water until thick and glossy, then add the paneer back in and coat well.
  6. Step 6 – Step 6 - Wok Fried Vegetables
    Heat oil in a wok until very hot. Add baby corn, capsicums, mangetout, garlic and spring onions. Toss for 2–3 minutes until lightly charred. Add Khao Chi Dark Soy Sauce and Manchurian Sauce, toss briefly and remove from heat.
  7. Step 7 – Step 7 - Build the Plate
    Place the crispy noodle nest in the centre. Add the wok fried vegetables around it, then place the glazed paneer on top. Spoon over any extra glaze and add steamed rice on the side.
  8. Step 8 – Step 8 - Finish & Serve
    Top with sesame seeds, sliced spring onions and fresh coriander. Serve immediately while hot, glossy and crispy.
YOU MAY ALSO LIKE YOU MAY ALSO LIKE YOU MAY ALSO LIKE YOU MAY ALSO LIKE YOU MAY ALSO LIKE YOU MAY ALSO LIKE

RELATED RECIPES

Street Style Manchurian Chutney Crispy Corn with Butter, Lime & Sesame

Crispy corn is already one of the most beloved Indo-Chinese street snacks in India. But tossed in Manchurian Chutney with brown butter, lime and toasted sesame it becomes something completely extraordinary. Each kernel is crispy, fiery, tangy and buttery all at once. This takes five minutes to make and will disappear in two.

READ MORE