Gluten-Free Chicken Manchurian
Take your taste buds on a journey with this irresistible Gluten-Free Chicken Manchurian, a healthier twist on a beloved Indo-Chinese classic. This recipe features tender chicken pieces coated in a light, golden-brown batter made with gluten-free flour and cornstarch, then tossed in a flavorful, umami-rich sauce infused with garlic, ginger, and gluten-free soy sauce. Vibrant diced green bell peppers and onions add a delightful crunch, while a hint of red chili sauce brings just the right amount of heat. Perfectly balanced with sweet and tangy notes from tomato ketchup and rice vinegar, this dish is a crowd-pleaser that pairs beautifully with steaming rice or gluten-free noodles. Ready in just 45 minutes, this quick and easy dish is perfect for busy weeknights, catering to those who love bold, satisfying flavors without sacrificing dietary needs.
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Ingredients
- 500 grams Chicken breast
- 75 grams Gluten-free all-purpose flour
- 50 grams Cornstarch
- 1 large Egg
- 6 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 60 milliliters Soy sauce (gluten-free)
- 2 tablespoons Rice vinegar
- 2 tablespoons Tomato ketchup
- 2 tablespoons Red chili sauce
- 1 medium Green bell pepper (diced)
- 1 medium Onion (diced)
- 3 stalks Green onions (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 milliliters Vegetable oil
- 100 milliliters Water
Directions
Step 1
Start by cutting the chicken breast into bite-sized pieces. In a bowl, combine gluten-free flour, cornstarch, and a pinch of salt and black pepper.
Step 2
Crack the egg into the dry mixture and add a bit of water to make a batter. Coat the chicken pieces in this batter.
Step 3
Heat vegetable oil in a frying pan over medium heat. Fry the chicken pieces until golden brown, about 5-7 minutes, then set aside on paper towels to drain excess oil.
Step 4
In another pan, heat a tablespoon of oil over medium heat. Add minced garlic and ginger, sauté until fragrant.
Step 5
Add diced onions and green bell peppers to the pan and stir-fry for 2-3 minutes until they begin to soften.
Step 6
In a small bowl, mix gluten-free soy sauce, rice vinegar, tomato ketchup, red chili sauce, and a little water to make the sauce.
Step 7
Pour the sauce into the pan, stir well to combine. Cook for 2 minutes until it begins to thicken slightly.
Step 8
Add the fried chicken pieces to the pan, coat them well with the sauce, and stir-fry for another 3-4 minutes.
Step 9
Garnish with chopped green onions before serving. Serve hot with rice or noodles.
Nutrition Facts
| Serving size | (1473.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3030.9 |
| Total Fat 204.2g | 0% |
| Saturated Fat 31.9g | 0% |
| Polyunsaturated Fat 118.0g | |
| Cholesterol 649.5mg | 0% |
| Sodium 8840.7mg | 0% |
| Total Carbohydrate 160.3g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 21.1g | |
| Protein 161.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 218.8mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 2557.9mg | 0% |
Source of Calories