Chestnut Manchurian

Battered chestnuts in a hot and sour Indo-Chinese sauce. I love the sweetness and starchy texture of chestnuts alongside the sticky, fire-red Manchurian sauce. A simple cornflour (cornstarch) slurry creates a glossy, dynamite sauce that clings to each craggy chestnut. Use cooked, vacuum-packed chestnuts to save your fingers from the tedious job of peeling. And if chestnuts aren’t your thing, make this with button mushrooms, cauliflower florets, new potatoes or, in fact, any protein of your