Indo-Chinese Chicken Manchurian – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the gluten-free soy sauce, sesame oil and vinegar.

   Bowl

To assemble

1. 2
   Add the chili sauce to the sauce and stir.
2. 3
   In a bowl, toss the chicken cubes with the flour, egg, salt and black pepper until evenly coated.

   Bowl
3. 4
   Heat the oil in a pot and fry the chicken cubes in it in batches 4–5 minutes, until fully browned, and transfer to paper towels.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerPotPaper towels

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 5
   Heat the oil in a wok over high heat.

   ⚙ Pan-fryingStoveWok
5. 6
   Add the red pepper and green pepper and fry 2 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6. 7
   Add the garlic and ginger and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
7. 8
   Add the sauce for the wok and bring to a boil.

   Stove
8. 9
   Mix the cornstarch, add to the sauce and cook 2 minutes more, until the sauce thickens.

   Stove

   💡Mix the starch with cold water before it goes into the hot sauce: dry starch clumps instantly.
9. 10
   Return the chicken cubes to the sauce and stir gently until the chicken is coated.
10. 11
    Serve immediately over white rice and sprinkle.