Hakka Style Manchurian Chicken

This recipe was originally created by Chef Vijaya Selvaraju which I then adapted to sous vide. All credit toward the original recipe go to her. See original recipe here: https://youtu.be/vZVtkUrrnUE

Author

Arun K.

Prep Time: 02:10

Recipe Time: 02:00

Temperature : 160F / 71.1C

Ingredients

• 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

1. Add grated ginger, garlic, salt, and black pepper to sous vide bag along with chicken and seal.
2. Cook at 160°F for 2 hours.
3. For sauce, in a bowl, whisk together chicken stock, tomato sauce, hot sauce, soy sauce, salt, and corn starch until smooth.
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

1. 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.
2. Garnished with fresh chopped coriander, and serve alongside hot rice. Enjoy!