Indo Chinese cuisine is pretty popular in India with the craze first starting sometime in the early 90s I believe. I was in college those days and we would sneak out from college to have lunch at one of these make shift stalls outside our campus to have delicious lip smacking ‘chicken manchurian’ soup and chill chicken curry. The origins of this fusion cuisine is a bit ambiguous I think because the last time I tried to research about ‘manchurian curry’, I only ended up finding out that Manchurian is a historic region in NE china and there is no curry chicken or otherwise by that name from that region. So I decided to end my research. Anyways, I am so glad that this fusion cuisine came into being combining the best of flavors from both the sub-continents even though the ‘how’ of it is not clear. Hey, let’s enjoy the food right?
I cooked these crispy chicken bites similar to the chili chicken recipe where corn starch is used as the starch/binder. Only thing I did was replaced corn starch with tapioca starch and replaced soy sauce with coconut aminos to make it paleo. As I have mentioned before, even though I am following the stricter autoimmune version of paleo which restricts even chili peppers, I have been having small quantities of red chili powder and other spices occasionally. But you could easily skip the red chili and these chicken bites would still be delicious I can guarantee.! I also pan fried (shallow fry) these using coconut oil and they still came out very crispy!
- 1 lb chicken pieces, boneless thigh pieces, cut into bite size pieces
- 2 tbsp tapioca flour
- ¾ tsp sea salt
- 1 tsp kashmiri red chilli powder
- 3 tbsp water
- 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
- 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
- About 3-4 tbsp coconut oil for shallow frying
- In a large bowl, add the chicken pieces and blot dry using paper towels.
- In a small bowl, mix all the rest of the ingredients and stir using a spoon to form a thick paste.
- Add this paste to the bowl with the chicken pieces. Mix using your hands to coat the chicken pieces completely.
- Add about 1 tbsp oil at a time in a small frying pan and shallow fry the chicken pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.