Chicken Manchurian is a fusion dish of both Indo- Chinese and Indian origins, but I put my own spin on the dish and kind of created something new. As I always do, whenever I come across a recipe I am interested in, I always try to put a spin on things and create something new or just give it a Nigeran taste. It is usually cooked with minced chicken but I wanted my version to stand out.

The main ingredients I used were Yaji (Suya pepper) and American Honey Sting rum (American honey with a hint of pepper).

The best hack to this dish is to get soft chicken from Spar, you don’t need to boil it to get tender, straight to pan to fry.

This dish can be eaten with rice, pasta or any carbs.

Ingredients

• Chopped Chicken thighs (1kg)
• Corn starch (3 1/2 tablespoon)
• Cooking alcohol (I used American honey) (4 tablespoon)
• Garlic (fresh and powdered)
• Nutmeg (1teaspoon)
• Black Pepper
• Egg
• Bell Peppers (red, green and yellow)
• Green Chili
• Onions
• Seasoning cubes
• Yaji or Suya pepper (1/2 tablespoon)
• Green peas
• Light Soy sauce or Teriyaki Sauce (4 tablespoon)
• Sweet Chili sauce
• Salt
• Honey (2 tablespoon)
• Cooking Oil

Direction

1. Cut the chicken into medium size chunks and place in a strainer to drain water from it for about an hour.
2. In a bowl, mix the chicken with the egg, 2 tablespoon of corn starch, powdered garlic and nutmeg, 2 tablespoon of cooking alcohol, black pepper and salt.
3. Mix properly so it forms a coat round the chicken, then deep fry it in a frying pan till golden brown. Place in a paper towel to drain out excess oil.
4. Note: You can make easy crispy chicken this way. Use a mixture of flour and corn starch, add sugar and buttermilk to the mix and deep fry. Perfect chicken.
5. In a Wok pan, pour some cooking oil and add chopped onions, garlic and green peas, let it sweat a bit but not too much.
6. Add the chopped bell peppers (preferably don’t cut them too small) and add your seasoning cubes cook for 3mins, then add the remaining spices, cooking alcohol and honey. Cook for 5mins. Always stir to prevent it from burning.
7. Reduce the gas to medium. In a cup, mix the remaining corn starch in 1/4 cup of water and pour into the Wok, stir and let it simmer for 4mins.
8. Add your chicken and coat the sauce with it, cook for another 4mins and it is ready
9. Serve while it’s hot and can be garnished with sesame seeds, spring onions or parsley