Hakka Style Manchurian Chicken

Ingredients for 2

• 4-6 boneless skinless Chicken Thighs, cut into 1 inch cubes

• 1 tbsp grated ginger

• 2 cloves of Garlic, grated

• 1/2 tsp, Salt

• 1/4 tsp Black Pepper

• 1/2 cup, Chicken Stock

• 3 tbsp, Strained Tomato Sauce

• 2 tbsp, Hot Sauce (Vinegar or Chilli based )

• 1 tbsp, Dark Soy Sauce

• 1/2 tsp, Salt

• 1 tbsp, Corn Starch

• 1/4 tsp Red Food Colouring

• 3 tbsp, Canola Oil

• 1 tbsp, grated Ginger

• 2 cloves of Garlic, grated

• 3 Thai Green Chilis, finely sliced

• 1/2 small Onion, finely minced

Directions

• Step 1

  Add grated ginger, garlic, salt, and black pepper to sous vide bag along with chicken and seal.

• Step 2

  Cook at 160°F for 2 hours.

• Step 3

  For sauce, in a bowl, whisk together chicken stock, tomato sauce, hot sauce, soy sauce, salt, and corn starch until smooth.

• Step 4

  Add oil to a frying pan on high heat, and add ginger, garlic, chilies, and onions. Sauté for 15 seconds or until all ingredients are fragrant and slightly softened.

• Finishing Steps

• Step 0

  Whisk together sauce ingredients one more time before pouring into hot pan. Stir continuously, allowing the sauce to come to a rolling boil to thicken. Once glossy and thick, add chicken, and stir to coat.

• Step 1

  Garnished with fresh chopped coriander, and serve alongside hot rice. Enjoy!

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