New York Times

Chicken Manchurian

A stalwart of Desi Chinese cooking, chicken Manchurian is immensely popular at Chinese restaurants across South Asia. Nelson Wang, a third generation Chinese chef who was born in Kolkata (formerly Calcutta), is credited with inventing the dish in Mumbai in the 1970s. This recipe comes from attempts at recreating the version served at Hsin Kuang in Lahore, Pakistan, in the late ’90s. At restaurants it’s almost always served on a sizzler platter, the tangy, sweet-and-sour sauce bubbling and thickening on its way to the table. Making it at home doesn’t compromise any of the punchy flavors. Velveting the chicken in egg and cornstarch means it’ll stay tender through the short cooking process; bell pepper and spring onions add freshness and crunch to the otherwise intense flavors from ketchup and chile-garlic sauce.