Manchurian Chicken
Ingredients
- 1 ½ pounds boneless chicken preferably dark meat, in 1/2- to 1-inch chunks
- ½ cup flour more as needed
- 4 tablespoons neutral oil like corn or canola
- Salt and pepper
- 2 tablespoons slivered garlic
- ¼ teaspoon cayenne pepper or to taste
- 1 cup ketchup
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Instructions
- Toss chicken pieces with flour to lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, on high heat. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
- When chicken browns on one side, toss and cook until nearly done. Smaller pieces will take about 5 minutes; larger pieces about 10. Remove to a plate. Turn off heat and let pan cool.
- Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles and darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning before serving.
