Pakistani Chinese Chicken Manchurian

Ingredients

In the original Pollo Rancho Luna dish, the chicken is marinated in Mexican spices and cooked with tomatoes, onions, and peppers. In the Pakistani Chinese adaptation, the chicken is marinated in a blend of Pakistani spices and stir-fried with a variety of vegetables. The flavors are more intense and the dish has a spicier kick. Additionally, the use of soy sauce and vinegar in the sauce gives it a distinct Chinese flavor profile. We alse have the original recipe for Pollo Rancho Luna, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon red chili flakes 1 teaspoon red chili flakes
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 green chilies, sliced 2 green chilies, sliced
• 2 spring onions, chopped (white and green parts separated) 2 spring onions, chopped (white and green parts separated)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, vinegar, chili sauce, tomato ketchup, cornstarch, ginger paste, garlic paste, red chili flakes, sugar, and salt. Mix well to make a marinade.
2. 2.
   Add the chicken pieces to the marinade and mix until well coated. Let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until it is cooked through and slightly browned. Remove the chicken from the wok and set aside.
4. 4.
   In the same wok, add the sliced onion, bell pepper, green chilies, and the white parts of the spring onions. Stir-fry for a few minutes until the vegetables are slightly softened.
5. 5.
   Return the cooked chicken to the wok and mix well with the vegetables.
6. 6.
   In a small bowl, mix together 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the wok and stir well to thicken the sauce.
7. 7.
   Garnish with the green parts of the spring onions and fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces for even cooking.
• Soy sauce — Use a good quality soy sauce for the best flavor.
• Vinegar — You can use white vinegar or rice vinegar for a tangy kick.
• Ginger and garlic paste — You can make your own paste by blending fresh ginger and garlic or use store-bought paste for convenience.
• Red chili flakes — Adjust the amount of chili flakes according to your spice preference.

Tips & Tricks

• For a spicier version, add more chili sauce or red chili flakes.
• You can add other vegetables like carrots, cabbage, or mushrooms for added texture and flavor.
• Adjust the sweetness and tanginess of the sauce by adding more or less sugar and vinegar.
• To make it more saucy, increase the amount of cornstarch slurry.
• Garnish with freshly chopped spring onions and coriander leaves for a vibrant presentation.

Serving advice

Serve Pakistani Chinese Chicken Manchurian hot with steamed rice or noodles. It pairs well with a side of stir-fried vegetables or a fresh cucumber salad.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of red chili flakes and a few coriander leaves. Serve it in a colorful serving dish or on a bed of steamed rice.