Chinese Chicken Manchurian Recipe
Chinese Chicken Manchurian is a popular Indo-Chinese-style dish made with crispy chicken pieces tossed in a rich, glossy, spicy, and slightly sweet Manchurian sauce. The combination of tender chicken, garlic, ginger, green chilies, bell peppers, soy sauce, and chili sauce creates a bold flavor that makes this dish a favorite for lunch and dinner.
The chicken is first coated in a seasoned batter and fried until golden and crisp. It is then combined with a flavorful sauce made from aromatics and Asian-style sauces. The final dish has a wonderful contrast of crispy chicken and silky, savory sauce.
This homemade Chicken Manchurian is perfect with fried rice, steamed rice, or noodles. You can adjust the chili level according to your taste and add extra vegetables for more texture and color.
Recipe Information
| Details | Information |
|---|---|
| Cuisine | Indo-Chinese |
| Course | Main Course |
| Preparation Time | 20 Minutes |
| Marinating Time | 20 Minutes |
| Cooking Time | 30 Minutes |
| Total Time | 1 Hour 10 Minutes |
| Difficulty | Medium |
| Servings | 4 |
| Calories | Approximately 380 kcal per serving |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless Chicken | 500 g |
| All-Purpose Flour | ½ Cup |
| Cornstarch | ¼ Cup |
| Egg | 1 |
| Ginger-Garlic Paste | 1 tbsp |
| Soy Sauce | 1 tbsp |
| Red Chili Powder | ½ tsp |
| Black Pepper | ½ tsp |
| Salt | To Taste |
| Water | As Needed |
| Cooking Oil | For Frying |
For the Manchurian Sauce
| Ingredient | Quantity |
|---|---|
| Cooking Oil | 2 tbsp |
| Garlic, Minced | 1 tbsp |
| Ginger, Minced | 1 tsp |
| Green Chilies | 2 |
| Onion | 1 Small |
| Bell Pepper | 1 Small |
| Soy Sauce | 2 tbsp |
| Chili Garlic Sauce | 2 tbsp |
| Tomato Ketchup | 3 tbsp |
| Vinegar | 1 tbsp |
| Sugar | 1 tsp |
| Chicken Stock or Water | 1½ Cups |
| Cornstarch | 2 tbsp |
| Water | ¼ Cup |
| Spring Onions | For Garnish |
| Sesame Seeds | Optional |
Equipment Needed
- Large mixing bowl
- Deep frying pan or wok
- Large wok or skillet
- Knife
- Chopping board
- Wooden spoon
- Fine strainer
- Measuring cups and spoons
Step 1 – Prepare and Marinate the Chicken
Cut the boneless chicken into small, evenly sized bite-size pieces. Place them in a large mixing bowl and add ginger-garlic paste, soy sauce, red chili powder, black pepper, and a little salt. Mix thoroughly until every piece of chicken is evenly coated.
- Allow the chicken to rest for about 20 minutes. This short marination gives the chicken a deeper savory flavor and allows the seasonings to penetrate the meat. Keep the chicken refrigerated while it marinates, especially if preparing it in advance.
- Try to cut the chicken pieces to a similar size so they cook evenly during frying.
Step 2 – Prepare the Chicken Coating
Add the egg, all-purpose flour, and cornstarch to the marinated chicken. Mix everything thoroughly until the chicken pieces are covered with a thick but workable coating.
- If the mixture feels too dry, add a few drops of water at a time. Avoid adding too much water because a thin coating will not create the crisp exterior needed for Chicken Manchurian.
- The combination of flour and cornstarch helps create a golden, crisp coating while keeping the chicken tender inside.
Step 3 – Fry the Chicken Until Golden
Heat cooking oil in a deep pan over medium-high heat. Once the oil is hot, carefully place the coated chicken pieces into the oil in small batches.
- Do not overcrowd the pan because too many pieces at once can lower the oil temperature and make the chicken greasy instead of crispy. Fry the chicken for approximately 5–7 minutes, turning occasionally until the outside becomes golden brown and the chicken is fully cooked.
- Remove the fried chicken with a slotted spoon and place it on a wire rack or paper towel-lined plate. Continue frying until all the chicken is cooked.
Step 4 – Prepare the Aromatics and Vegetables
- Prepare the vegetables while the chicken is frying or before starting the sauce. Finely mince the garlic and ginger, slice the green chilies, and cut the onion and bell pepper into small pieces.
- Heat two tablespoons of oil in a large wok or skillet over medium-high heat. Add the minced garlic, ginger, and green chilies. Stir-fry for approximately 30–60 seconds until fragrant.
- Add the onion and bell pepper and continue cooking for another 2–3 minutes. Keep the vegetables slightly crisp rather than completely soft because their texture adds an important contrast to the tender chicken and smooth sauce.
Step 5 – Make the Manchurian Sauce
- Add the soy sauce, chili garlic sauce, tomato ketchup, vinegar, and sugar to the sautéed vegetables. Stir everything together and cook for about 1 minute so the sauces combine with the aromatics.
- Pour in the chicken stock or water and bring the mixture to a gentle simmer. Taste the sauce and adjust the balance according to your preference. Add more chili sauce for heat, a little ketchup for sweetness, or a small splash of vinegar for extra tanginess.
- The sauce should be flavorful, glossy, and slightly spicy before the cornstarch slurry is added.
Step 6 – Thicken the Sauce
- In a small bowl, mix two tablespoons of cornstarch with ¼ cup of cold water until completely smooth. Make sure there are no dry lumps remaining.
- Slowly pour the cornstarch mixture into the simmering sauce while stirring continuously. Within a minute or two, the sauce will begin to thicken and become glossy.
- Stop adding the slurry once the sauce reaches a consistency that can coat the chicken. It should be thick enough to cling to the pieces but still loose enough to flow around them. If the sauce becomes too thick, add a small amount of water or stock.
Step 7 – Add the Crispy Chicken
- Add the freshly fried chicken pieces to the thickened Manchurian sauce. Toss gently but thoroughly so every piece becomes coated with the glossy sauce.
- Cook everything together for approximately 2–3 minutes over medium-high heat. Avoid simmering the chicken in the sauce for too long because prolonged cooking can soften the crispy coating.
- For the best texture, the chicken should remain tender inside while the exterior holds onto the flavorful sauce.
Step 8 – Garnish and Serve
- Turn off the heat and transfer the Chicken Manchurian to a serving bowl. Garnish generously with freshly chopped spring onions and, if desired, a sprinkle of sesame seeds.
- Serve immediately while the chicken is hot and the sauce is glossy. Chicken Manchurian pairs beautifully with vegetable fried rice, egg fried rice, steamed rice, chow mein, or noodles.
- For a restaurant-style presentation, serve the chicken in a dark bowl with the bright sauce and green spring onions clearly visible. The contrast makes the dish look especially appetizing.
👨🍳 Chef Tips
| Tip | Benefit |
|---|---|
| Cut chicken evenly | Ensures consistent cooking |
| Marinate before coating | Adds deeper flavor |
| Use cornstarch in the coating | Creates crispier chicken |
| Fry in small batches | Keeps chicken crisp |
| Keep vegetables slightly crunchy | Adds better texture |
| Balance sweet, sour, and spicy flavors | Creates better sauce |
| Add slurry gradually | Prevents an overly thick sauce |
| Add chicken at the end | Helps preserve crispness |
⚠️ Common Mistakes
| Mistake | Solution |
|---|---|
| Overcrowding the frying pan | Fry in small batches |
| Using cold oil | Heat oil properly before frying |
| Making the coating too thin | Keep a thick coating |
| Overcooking chicken | Fry only until golden and cooked |
| Burning garlic | Stir-fry briefly |
| Making sauce too thick | Add a little stock or water |
| Adding too much vinegar | Add gradually |
| Cooking chicken too long in sauce | Toss for only 2–3 minutes |
🌶️ Delicious Variations
- Spicy Chicken Manchurian – Add extra green chilies and chili garlic sauce.
- Dry Chicken Manchurian – Use less stock and make a thicker coating of sauce.
- Gravy Chicken Manchurian – Increase the chicken stock for extra sauce.
- Vegetable Manchurian – Replace chicken with vegetable balls.
- Honey Chicken Manchurian – Add a little honey for a sweeter glaze.
- Schezwan Manchurian – Add Schezwan sauce for extra heat and garlic flavor.
🍚 Serving Suggestions
Serve Chicken Manchurian with:
- Chicken Fried Rice
- Vegetable Fried Rice
- Egg Fried Rice
- Steamed Basmati Rice
- Chicken Chow Mein
- Garlic Noodles
- Stir-Fried Vegetables
- Vegetable Noodles
❄️ Storage & Reheating
| Storage Method | Recommended Time |
|---|---|
| Refrigerator | Up to 3 Days |
| Freezer | Up to 1 Month |
- Allow leftovers to cool before transferring them to an airtight container. Refrigerate promptly.
- To reheat, warm the Chicken Manchurian in a skillet over medium heat. Add a tablespoon or two of water if the sauce has become too thick. Reheating in a pan generally gives better results than prolonged microwave heating because it helps restore some of the sauce’s texture.
- For the crispiest result, keep the fried chicken separate from the sauce and combine them immediately before serving.
🥗 Nutrition Facts
Approximate values per serving:
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 27 g |
| Carbohydrates | 32 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 9 g |
| Sodium | 950 mg |
Nutrition values are approximate and can vary depending on the oil, sauces, and portion size used.
❓ Frequently Asked Questions
1. Can I use chicken breast for Chicken Manchurian?
Yes. Boneless chicken breast works very well. Cut it into small, evenly sized pieces to prevent it from drying out.
2. Can I make Chicken Manchurian without deep frying?
Yes. The chicken can be shallow-fried or cooked in an air fryer, although deep frying gives the most traditional crispy texture.
3. How do I make the sauce less spicy?
Reduce the chili garlic sauce and green chilies. You can add a little extra ketchup to maintain flavor without adding much heat.
4. Why is my Manchurian sauce too thick?
Add a small amount of warm water or chicken stock and stir until the sauce reaches the desired consistency.
5. Can I make Chicken Manchurian with gravy?
Yes. Simply increase the amount of chicken stock and adjust the cornstarch slurry to create a thinner, gravy-style sauce.
6. How do I keep the chicken crispy?
Avoid leaving the fried chicken in the sauce for too long. Add it just before serving and toss for only a few minutes.
7. Can I add more vegetables?
Absolutely. Carrots, cabbage, mushrooms, baby corn, and green onions can all be added for extra color and texture.
8. What is the best side dish for Chicken Manchurian?
Chicken Manchurian is excellent with fried rice, steamed rice, chow mein, or garlic noodles.
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