If you adore bold flavors and crave the ultimate fusion of Chinese technique with Indian flair, you’re in for a treat with this Chicken Manchurian Recipe. Perfectly crispy chicken morsels are tossed in a vibrant, tangy, and savory sauce that’s studded with colorful veggies and a pop of green onions. It’s the kind of dish that instantly elevates a simple dinner into something you’ll want to share with everyone, whether you’re hosting a lively dinner party or indulging in a cozy night in.
Ingredients You’ll Need
The Chicken Manchurian Recipe calls for everyday pantry ingredients, but each one makes a big difference in flavor, crunch, and color. Think of this as your flavor-building toolkit—every component brings out either the crispness, that signature sauciness, or the vibrant look we all love.
- Chicken: Boneless breast or thigh cubes soak up the marinade and stay juicy through frying.
- Cornstarch: Helps create that irresistible, delicate crunch coating each chicken piece.
- All-purpose flour: Blends with cornstarch to perfect the crispy outer shell.
- Egg: Binds the coating beautifully and lends rich texture to the batter.
- Ginger garlic paste: Adds a punch of aromatic heat and depth to the chicken itself.
- Salt: Enhances every flavor, from chicken to sauce.
- Black pepper: Lends a subtle warmth that perks up the entire dish.
- Oil for deep frying: Achieves that golden, crunchy exterior on the chicken pieces.
- Oil for sauce: A couple spoonfuls keep the veggies sizzling and intensify flavors in the wok.
- Chopped garlic: Fragrant, nutty, and the first sign something delicious is coming.
- Chopped ginger: Bright, zesty ginger wakes up the sauce and ties it together.
- Green onions: Both the white and green parts add crunch and a fresh zing, ideal for flavor and garnishing.
- Green chili (optional): For lovers of heat, this adds another spicy dimension.
- Bell peppers: Bring a pop of color and sweet crispness to the mix.
- Soy sauce: The salty umami backbone of the Manchurian sauce.
- Tomato ketchup: A tangy, sweet secret weapon for that perfect Indo-Chinese twist.
- Chili sauce: Adjust to your spice preference for a kick of heat.
- Vinegar: Brightens things up and adds the classic tang.
- Sugar: Balances acidity and spice so every bite is just right.
- Water: Keeps the sauce glossy and ensures just the right consistency.
- Cornstarch slurry: Thickens the sauce in a matter of seconds for that luscious, clinging coating.
How to Make Chicken Manchurian Recipe
Step 1: Marinate and Coat the Chicken
Start by combining your chicken cubes with cornstarch, all-purpose flour, egg, ginger garlic paste, salt, and pepper in a large bowl. Mix thoroughly until each piece is evenly coated—the key to creating the foundation for that clinging, crispy crust in this Chicken Manchurian Recipe. You’ll know it’s ready when the chicken feels tacky and no floury patches remain.
Step 2: Deep Fry to Golden Perfection
Heat oil in a deep, sturdy pan over medium-high. Fry the coated chicken in batches (no crowding!) until golden brown, crispy, and cooked through, about 4–5 minutes per batch. The kitchen will fill with wonderful aromas, and the chicken should look irresistible. Set the fried chicken on paper towels to drain any excess oil.
Step 3: Sauté Aromatics and Veggies
In a large skillet or wok, heat a little fresh oil. Add the chopped garlic, ginger, and green chili (if you crave spice), plus the white parts of your chopped green onions. Sauté for 1–2 minutes until everything smells fragrant and your kitchen comes alive. Quickly toss in the bell peppers, then stir-fry for another minute to keep them crisp and colorful.
Step 4: Build the Tangy Sauce
Pour in the soy sauce, ketchup, chili sauce, vinegar, and sugar. Stir well to blend, then add the quarter-cup water, bringing the sauce to a gentle simmer. At this stage, your Chicken Manchurian Recipe will start looking and smelling irresistible, capturing that signature Indo-Chinese spirit.
Step 5: Thicken and Toss
Once the sauce is bubbling, add the cornstarch slurry and stir briskly. The sauce will quickly become glossy and thicker, perfect for coating every piece of chicken. Return the fried chicken to the pan, tossing everything together so every nugget gets enveloped in that lush, sticky sauce.
Step 6: Garnish and Serve
Turn off the heat and garnish your Chicken Manchurian Recipe with the green parts of the onions for a burst of freshness. Serve immediately while it’s piping hot, ensuring every bite remains crispy and saucy.
How to Serve Chicken Manchurian Recipe
Garnishes
A generous sprinkle of the green tops of your onions adds not just color but a mild oniony crunch that contrasts perfectly with the rich, saucy chicken. For extra flair, scatter on a few sesame seeds or fresh cilantro leaves, and perhaps a drizzle of chili oil if you like heat.
Side Dishes
This dish shines when paired with classic Indo-Chinese accompaniments. Steamed jasmine rice lets the flavors shine, fried rice makes it a heartier meal, and noodles (like Hakka or soba) soak up every drop of that delicious Manchurian sauce. Stir-fried vegetables or a crisp cabbage salad make vibrant, fresh counterpoints.
Creative Ways to Present
Turn this Chicken Manchurian Recipe into an appetizer by serving the chicken on skewers, or as lettuce wraps topped with extra sauce. For parties, fill crispy wonton cups with a spoonful of Manchurian for a bite-sized treat. Family-style platters topped with extra green onions and bell peppers always wow at the table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the dish cool completely before covering and refrigerating. Store in an airtight container for up to 3 days—the flavors even deepen a bit, making a terrific next-day lunch.
Freezing
To freeze, let the Chicken Manchurian Recipe cool, then transfer to a freezer-safe container. For best texture, freeze just the chicken and make the sauce fresh when needed, but you can freeze them together for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a covered skillet over low to medium heat, splashing in a tablespoon or two of water to keep the sauce silky. Avoid microwaving for too long, as it can toughen the chicken; a quick stir-fry helps restore some crispness.
FAQs
Can I make Chicken Manchurian Recipe without deep frying?
Absolutely! For a lighter version, use an air fryer or bake the chicken pieces at 400°F / 200°C until crispy, turning halfway. While you’ll lose a bit of the classic deep-fry crunch, you’ll still get fantastic results with a fraction of the oil.
How can I adjust the spice level?
You’re in the driver’s seat! Increase or reduce the green chili and chili sauce to match your desired heat. For a mild Chicken Manchurian Recipe, use just ketchup and skip the chili completely.
What’s the best chicken cut for this dish?
Both chicken breast and thighs work beautifully. Thighs are a tad juicier and stay moist, while breasts give you that lean, meaty bite. Cut them bite-size for quick cooking and maximum flavor absorption.
Can I make Chicken Manchurian Recipe ahead for a party?
Definitely! You can fry the chicken earlier in the day and prepare the sauce separately. When it’s time to serve, simply toss the chicken in the reheated sauce for restaurant-fresh results. It’s a party favorite for good reason!
Is there a vegetarian version of this Chicken Manchurian Recipe?
Yes! Substitute chicken with paneer, tofu, or even cauliflower florets for a fabulous vegetarian Manchurian. The same sauce works wonders, and you’ll still get those signature flavors everyone loves.
Final Thoughts
If you’ve been searching for a dish that delivers comfort, excitement, and unforgettable flavor in every bite, this Chicken Manchurian Recipe is your answer. Try it once and it just might become a go-to in your kitchen—it’s truly a joy to make, share, and savor!
Print
Chicken Manchurian Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Manchurian recipe is a delicious Indo-Chinese dish featuring crispy fried chicken coated in a flavorful, tangy sauce. Perfect for a satisfying meal that packs a punch of flavor!
Ingredients
For the Chicken:
- 1 pound boneless chicken breast or thighs (cut into bite-sized cubes)
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for deep frying
For the Sauce:
- 2 tablespoons oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 green onions (white and green parts separated)
- 1 green chili (finely chopped, optional)
- 1/4 cup bell peppers (chopped)
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon chili sauce
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for slurry)
Instructions
- Prepare the Chicken: Mix chicken with cornstarch, flour, egg, ginger garlic paste, salt, and pepper. Fry until golden and crispy.
- Make the Sauce: Sauté garlic, ginger, green chili, and white parts of green onions. Add bell peppers, soy sauce, ketchup, chili sauce, vinegar, sugar, water, and cornstarch slurry. Simmer until thickened.
- Combine: Toss fried chicken in the sauce until evenly coated. Garnish with green onion tops and serve hot.
Notes
- Adjust spice level by varying chili sauce and green chili.
- Pair with fried rice, noodles, or steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg
