A simple and savory dish with an element of freshness delivered by the fragrant and flavorful cilantro. Serve immediately over white rice.

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.

    Advertisement
  • Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.

  • Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.

  • Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.

  • Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

327 calories; protein 29g 58% DV; carbohydrates 12.4g 4% DV; fat 17.5g 27% DV; cholesterol 115.8mg 39% DV; sodium 736.5mg 30% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/17/2016
Very easy and delicious but the recipe doesn't call for enough batter for a pound of chicken so make sure to double it. The sauce was pretty sweet (I like my food to be spicy) because my peppers were too mild so I added some crushed red and cayenne to offset it and it was great. Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/17/2016
Very easy and delicious but the recipe doesn't call for enough batter for a pound of chicken so make sure to double it. The sauce was pretty sweet (I like my food to be spicy) because my peppers were too mild so I added some crushed red and cayenne to offset it and it was great. Read More
(2)
Rating: 5 stars
05/16/2020
Great recipe! 1- I added 15 grams of cilantro and it was too overwhelming, i prefer garlicky manchurian. 2- The corn flour at the end changes the color of the sauce, next time i won't add it. Read More