Manchurian-Style Chicken
No one is quite sure where this dish came from, nor why it’s called what it is, but this Chinese-inspired dish of chicken breast pieces cooked up in a slightly sweet, umami-packed, spicy sauce is one of the more surprising and satisfying chicken dishes I’ve ever had. And because the chicken cooks in the sauce, it’s a virtual one-bowl dinner that, if you prep the morning of, can mean dinner is on the table quicker than it takes to slip on your most comfortable socks and queue up a good Netflix show.
Ingrediënten
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- ¼ cup ketchup
- 1 tablespoon tomato-based chili sauce such as Heinz
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons vegetable oil
- 1 teaspoon hot sauce such as Tabasco
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 scallions thinly sliced
- Cooked white rice for serving
Instructies
- In a bowl, combine the chicken, ketchup, chili sauce, soy sauce, vinegar, oil, hot sauce, garlic powder, cayenne, and three-quarters of the scallions and toss until evenly coated.
- Scrape the chicken and sauce into a 7-inch round cake pan insert, metal cake pan, or foil pan and place the pan in the air fryer.
- Cook at 350°F until the chicken is cooked through and the sauce is reduced to a thick glaze, about 20 minutes, flipping the chicken pieces halfway through.
- Remove the pan from the air fryer.
- Spoon the chicken and sauce over rice and top with the remaining scallions.
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