Thursday, October 3, 2013

Craving Ravings// Manchurian Chicken Puffs!

Sometimes for a rich snack, there's more than a decadent chocolate brownie you can bake! For me, one of those crispy noon hours when daylight is sumptuously pouring in, I can picture a plate lined with these delicious, exquisite Manchurian Chicken Puffs, hot out of the oven and ready to be munched during blissful family time. Craving for one yet?
*This is not a sponsored post. All opinions are entirely my own.

This so easy to get together, you'll be more than overjoyed. Once you've settled the puffs, all you need to do is relax while the oven works its own magic on giving them a crispy, golden warm exterior with just the right crunch. The inside is filled with flavorful Manchurian Chicken, an Indo-Chinese favorite which combines colorful veggies and juicy tender chicken coated in Manchurian sauce.
You'll need:
-500 g chicken fillet (cubed into minis)
-1 large Red bell pepper, chopped (capsicum)
-1 egg, whisked
-1 large onion chopped
-1 green chili chopped
-2 stalks Spring onion chopped (whites & greens)
-1 cube chicken stock mixed in and dissolve with a bit of hot water
- 1/2 and 1/2 corn flour and all purpose flour in required amounts
-Salt and pepper to taste
-Pastry squares (you can find these in the frozen food section!)
-Eggwash (to baste the puffs in the end)
- I packet Ching's  Secret Manchurian Mix*

*If you can't find this, then try any other Manchurian mix powders readily available in your mart. Most of them turn out good! I love Ching's because it's absolutely delish!

Let's get started people! *woot woot*
1. Cut up your veggies!!

2. Season the half and half mix of all-purpose flour and corn flour with the salt and pepper mixture. Coat the chicken with the mix , dip in egg and the coat in the mix again.

Heat oil in a wok and place a portion of the batter in the the oil to check if the temperature is right. If it is, then the oil will sizzle. If it sizzles way too much, then you've overheated it. Now fry the chicken in batches and drain all the excess oil by placing the meat on absorbent paper.

3. In another wok, heat two tbsp. oil and fry your veggies, adding the red onion first and spring onions in the end. Add the Manchurian mix with the chicken stock. Then toss in the chicken to blend with the aromatic sauce!My suggestion is to add a bit more water to have a fair bit of sauce because it's gonna get a bit dried up when you do the actual baking and no one want's dried out crusty chicken!

4. A few people I've come across don't know what pastry squares are. Here's what they look like. After baking you'll have puffed up layers of the same pastry with a golden crispy outside.

5. You need to keep this out of the freezer for a while for them to soften Additionally, you can go over them with a rolling pin for a bit to soften them  further and making them more malleable to work with.
6. This is one way to go about it. On on side of the pastry, top on your chicken and fold over.pressing and securing the edges together with your fingers.

For a prettier trim at the edge, go over the edge with the prongs of a fork pressing gently to make subtle indentations.
7. The other way or the general procedure I followed is like the one pictures below!

You'll need to pre-heat your oven (microwave for me) beforehand of course and then pop these (after basting on the eggwash) on a buttered/oiled  baking tray for about 20 minutes at 180 degrees C. (350 F approx.)
And after all that. here's what you get!
Delightfully munchy, crispy exterior and a mouthful of flavors to revel in!
Make sure you pin this onto your recipe board to try it out!
Plus, get regular updates of flavor bombs by following me on Pinterest, Facebook or subscribing!

Have a fabulous weekend loves!

Meanwhile you can check out my scrumptious homemade Creamy Chicken Pasta Recipe here!
xoxoxoxoxox, Nash!

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