Chicken Manchurian is a popular Indo-Chinese chicken recipe that pairs deep-fried chicken pieces with a sweet, hot and sour sauce. This fusion dish is often served as an appetizer or pair Manchurian chicken with rice and steamed or stir-fried veggies to make it a complete meal. It has a flavor reminiscent of Chinese food with a thick chicken Manchurian gravy that’s more of an Indian tradition.
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. Manchurian chicken has the perfect balance of flavors with a texture you will love.
If you love chicken, try my Crispy Honey Sesame Chicken or Homemade Sweet and Sour Chicken.
Why You’ll Love This Manchurian Chicken Recipe
- It’s umami. The marinade and the chicken manchurian gravy have soy sauce, ginger and garlic to create that addictive umami flavor of Asian cuisine.
- It’s Simple. Crispy fried chicken pieces combine with a yummy sauce. Adding rice and veggies is optional.
- It’s a family favorite. The whole family will love this whether you serve it as an appetizer or a main dish.
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.
How To Make Chicken Manchurian
- 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.
- 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.
- 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.
- 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.
- Serve. Serve the chicken Manchurian over the bed of white rice to enjoy.
Tips To Make Manchurian Chicken
- Marinate the chicken for at least 30 minutes but up to several hours.
- To boost flavor, replace the water in the chicken manchurian gravy with chicken stock.
- Not a fan of fried chicken? You can use grilled or sauteed chicken if preferred.
- Cut the chicken into similar-sized pieces for even cooking.
- The chicken cooks pretty quickly so don’t walk away.
- Don’t overcrowd the pan when cooking the chicken.
- Return the chicken to the sauce just before serving so it doesn’t become soggy.
- Want more sauce? Double the sauce recipe.
- Serve with rice or noodles.
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.
Crispy fried chicken is the star of this Indo-Chinese chicken recipe. The chicken Manchurian gravy will cause it to become soggy over time, so this dish is best made fresh and served immediately.
You can make Gobi Manchurian by substituting the chicken with cauliflower. You can also substitute with fish, shrimp, or your favorite meat.
While this is best enjoyed immediately, the leftovers can be stored in an airtight container for up to 4 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.
More Indian and Chinese Recipes
- Healthy Chicken Tikka Masasla
- Thai Red Curry Chicken
- Chinese Sesame Chicken
- Chinese Honey Garlic Chicken
- Chinese Szechuan Chili Chicken
I hope you enjoy all the recipes I share with you, including this delicious Chicken Manchurian recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Chicken Manchurian
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
- Marinate the chicken for at least 30 minutes but up to several hours.
- To boost flavor, replace the water in the chicken manchurian gravy with chicken stock.
- Not a fan of fried chicken? You can use grilled or sauteed chicken if preferred.
- Cut the chicken into similar-sized pieces for even cooking.
- The chicken cooks pretty quickly so don’t walk away.
- Don’t overcrowd the pan when cooking the chicken.
- Return the chicken to the sauce just before serving so it doesn’t become soggy.
- Want more sauce? Double the sauce recipe.
- Serve with rice or noodles.
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