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This easy Chicken Manchurian recipe is a popular Indo-Chinese dish combines juicy chicken pieces with a tangy, spicy sauce, creating a flavor-packed experience that’s perfect for any meal. This recipe is often served as an appetizer or paired with white rice and steamed or stir-fried veggies to make it a complete meal.
Combining crispy fried chicken with the umami chicken Manchurian gravy is so satisfying. One bite, and you’ll understand this Indo-Chinese chicken recipe’s recent rise in popularity. The sauce has ketchup for sweetness, umami soy sauce and a generous portion of red chili sauce to bring the heat.
If you love recipes with an chicken twist, try my Crispy Honey Sesame Chicken or Panda Express Teriyaki Chicken, or Honey Walnut Shrimp.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tangy, spicy, and slightly sweet sauce pairs perfectly with tender chicken pieces.
- Versatile Dish: It can be served as an appetizer or a main course, making it a great choice for various occasions.
- Quick and Easy: This recipe is straightforward and can be prepared in under an hour, ideal for busy weeknights.
Chicken Manchurian Ingredients
For the Chicken
- Chicken: cut chicken breast into 1-inch cubes.
- Thickener: Cornstarch and all-purpose flour will thicken the marinade and create a batter coating for the chicken.
- Egg: beat in a room temperature egg as a binder.
- Soy Sauce: Substitute low sodium soy sauce, tamari or liquid aminos if desired.
- Seasoning: Combine red chili powder, salt and black pepper to season the chicken.
- Oil: Use your favorite oil for frying.
For the Manchurian sauce
- Olive Oil: Or use any light, neutral flavored oil.
- Aromatics: grated ginger, minced garlic, and diced red bell pepper add flavor and substance to the gravy.
- Soy Sauce: Substitute low sodium soy sauce, tamari or liquid aminos if desired.
- Red Chili Sauce: this adds heat to the dish. Reduce as desired to make it less spicy.
- Ketchup: Add a little tomato ketchup for sweetness and color.
- Cornstarch and Water: A slurry of cornstarch and water will thicken the sauce.
- Green onions: Top with green onions to garnish.
Ingredient Substitutions and Variations
- Chicken Alternatives: Substitute with tofu or cauliflower for a vegetarian version.
- Spice Level: Adjust the chili sauce to your desired level of spiciness.
- Flour Options: Use rice flour or whole wheat flour for a different texture.
- Extra Vegetables: Add broccoli, carrots, or snap peas for more nutrition and color.
How To Make Chicken Manchurian
Step 1: Marinate the chicken. In a medium bowl, combine the ingredients to marinade; add chicken, cornstarch, all-purpose flour, beaten egg, soy sauce, red chili powder, salt, and pepper. Allow the chicken to marinade for at least 30 minutes.
Step 2: Fry the chicken. Deep fry the chicken pieces in batches until golden and crispy. Drain the excess oil and set it aside. Repeat the same with the remaining chicken pieces.
Step 3: Prepare the sauce. Heat a large skillet with oil to prepare the sauce. Add ginger, garlic, and bell peppers. Saute for 3-4 minutes. Add in the sauces; soy sauce, red chili sauce, and tomato ketchup. Simmer for a minute. Add the cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons) to the sauce and cook until the sauce starts to thicken.
Step 4: Combine the chicken and sauce. Add in the fried chicken pieces and toss well with the sauce to coat well. Remove the skillet from the heat and garnish with chopped green onions.
Step 5: Serve. Serve the chicken Manchurian over the bed of white rice to enjoy.
Tips to Make the Best Chicken Manchurian Recipe
- Proper Marination: Ensure the chicken is well marinated for at least 15 minutes to absorb all the flavors.
- Even Frying: Fry the chicken pieces evenly to achieve a crispy texture.
- Consistent Sauce: Stir the sauce continuously while adding the cornflour mixture to avoid lumps.
- Fresh Ingredients: Use fresh garlic, ginger, and vegetables for the best taste and texture.
- Balance Flavors: Taste the sauce and adjust the soy sauce, vinegar, and chili sauce to your preference.
Frequently Asked Questions
Nelson Wang, an Indian restaurant owner with Chinese heritage, invented this Indo-Chinese fusion dish. Although many believe “Manchurian” refers to “Manchu,” Nelson admitted it was just a made-up term.
You can prepare the sauce only separately ahead of time and marinate the chicken but it’s prefered to fry the chicken when ready to serve to achieve the desired crispiness. Reheat the sauce and combine just before serving.
You can make Gobi Manchurian by substituting the chicken with cauliflower. You can also substitute with shrimp, tofu or your favorite meat.
While this is best enjoyed immediately, the leftovers can be stored in an airtight container for up to 2 days. Reheat in a skillet or the microwave. Add a splash of water if it gets too thick.
Freezing this recipe is not recommended.
If serving as an appetizer, serve as is. Pair it with Vegetarian Noodles, Fried Rice, and white rice to make it a complete meal.
What to Serve with Chicken Manchirian Recipe
Rice: Steamed white rice or Chinese Vegetable Fried Rice pairs perfectly with Chicken Manchurian.
Noodles: Serve with Chili Garlic Oil Noodles or Easy Vegetarian Lo Mein Noodles for a complete meal.
Spring Rolls: Light and crispy Air Fryer Spring Rolls make a great appetizer or side dish to go with this recipe.
More Asian Inspired Recipes
- Chicken Tikka Masasla
- Thai Red Curry Chicken
- Chinese Sesame Chicken
- Chinese Honey Garlic Chicken
- Chinese Szechuan Chili Chicken
Our Chicken Manchurian recipe is a delightful combination of tangy, spicy, and savory flavors, perfect for any occasion. Quick and easy to prepare, this dish is sure to become your new favorite. Try it today and enjoy a taste of Indo-Chinese cuisine in your own kitchen!
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Chicken Manchurian Recipe
Ingredients
For the chicken
- 1 ½ lb chicken breast, cut into 1-inch cubes
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 large egg
- 2 teaspoons soy sauce
- ½ teaspoon red chili powder
- ½ teaspoon salt
- ¾ teaspoon black pepper
- Oil, to fry
For the Manchurian sauce
- 2 tablespoons of olive oil
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, minced
- 1 small red bell pepper, diced
- 2 tablespoons soy sauce
- 3 tablespoons red chili sauce
- ¼ cup tomato ketchup
- 1 teaspoon cornstarch
- 2 tablespoons water
- Chopped green onions, to garnish
Instructions
- In a medium bowl, combine the ingredients to marinade; add chicken, cornstarch, all-purpose flour, beaten egg, soy sauce, red chili powder, salt, and pepper. Allow the chicken to marinade for at least 30 minutes.
- Deep fry the chicken pieces in batches until golden and crispy. Drain the excess oil and set it aside. Repeat the same with the remaining chicken pieces.
- Heat a large skillet with oil to prepare the sauce. Add ginger, garlic, and bell peppers. Saute for 3-4 minutes. Add in the sauces; soy sauce, red chili sauce, and tomato ketchup. Simmer for a minute.
- Add the cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons) to the sauce and cook until the sauce starts to thicken.
- Add in the fried chicken pieces and toss well with the sauce to coat well. Remove the skillet from the heat and garnish with chopped green onions.
- Serve the chicken Manchurian over the bed of white rice to enjoy.
Notes
- Proper Marination: Ensure the chicken is well marinated for at least 15 minutes to absorb all the flavors.
- Even Frying: Fry the chicken pieces evenly to achieve a crispy texture.
- Consistent Sauce: Stir the sauce continuously while adding the cornflour mixture to avoid lumps.
- Fresh Ingredients: Use fresh garlic, ginger, and vegetables for the best taste and texture.
- Balance Flavors: Taste the sauce and adjust the soy sauce, vinegar, and chili sauce to your preference.
Love this recipe
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