Gluten-Free Chicken Manchurian
Elevate your weeknight dinners with this tantalizing recipe for Gluten-Free Chicken Manchurian—a healthier twist on the beloved Indo-Chinese classic. Juicy, bite-sized chicken pieces are coated in a crisp gluten-free batter, then tossed in a vibrant, savory-sweet sauce made with gluten-free soy sauce, rice vinegar, ketchup, and red chili sauce. This dish is brimming with flavor, thanks to the aromatic garlic, ginger, and stir-fried vegetables like bell peppers and onions, creating a perfect harmony of textures and spices. Ready in under an hour, this gluten-free delight is ideal for serving alongside steaming rice or noodles and beautifully garnished with fresh green onions. Perfect for gluten-sensitive diners, this recipe proves you can indulge in bold, restaurant-quality flavors from the comfort of home!
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Recipe Information
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
Instructions
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.
Crack the egg into the dry mixture and add a bit of water to make a batter. Coat the chicken pieces in this batter.
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.
In another pan, heat a tablespoon of oil over medium heat. Add minced garlic and ginger, sauté until fragrant.
Add diced onions and green bell peppers to the pan and stir-fry for 2-3 minutes until they begin to soften.
In a small bowl, mix gluten-free soy sauce, rice vinegar, tomato ketchup, red chili sauce, and a little water to make the sauce.
Pour the sauce into the pan, stir well to combine. Cook for 2 minutes until it begins to thicken slightly.
Add the fried chicken pieces to the pan, coat them well with the sauce, and stir-fry for another 3-4 minutes.
Garnish with chopped green onions before serving. Serve hot with rice or noodles.
Nutrition Facts
Calories |
3031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 118.0 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 8841 mg | 384% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 21.1 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2558 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
