Chicken Manchurian is a beloved Indo-Chinese dish that perfectly captures the fusion of Indian spices with Chinese cooking techniques. This restaurant-style creation features tender chicken pieces coated in a crispy batter, then tossed in a glossy, sweet and tangy sauce packed with garlic, ginger, and soy flavors. Born in the kitchens of Chinese restaurants in India, this dish has become a staple of Indo-Chinese cuisine, offering the perfect balance of heat, sweetness, and umami. The sauce clings beautifully to the crispy chicken, creating an irresistible combination that works equally well as an appetizer or main course. Whether served dry as a starter or with gravy alongside fried rice, Chicken Manchurian delivers bold flavors that satisfy both spice lovers and those seeking comfort food.
Serving Quantity
This recipe serves 4-6 people as a main dish or 6-8 people as an appetizer.
Ingredients for the Chicken
- 1 pound boneless chicken, cut into bite-sized cubes
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 2-3 tablespoons water
- Oil for deep frying
Ingredients for the Manchurian Sauce
- 3 tablespoons oil
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon fresh garlic, finely chopped
- 2-3 green chilies, finely chopped
- 1 medium onion, cut into squares
- 1 bell pepper, cut into squares
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup chicken stock or water
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 2 spring onions, chopped
- 1 teaspoon sesame oil
Preparing the Chicken
Start by washing the chicken pieces and patting them completely dry. Cut the chicken into uniform cubes, roughly 1-inch in size, to ensure even cooking. In a mixing bowl, combine the chicken with ginger-garlic paste, red chili powder, and salt. Mix well and let it marinate for 15-20 minutes.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and beaten egg. Add 2-3 tablespoons of water gradually to create a smooth, thick batter that coats the back of a spoon. The consistency should be thick enough to cling to the chicken but not too thick that it becomes gummy.
Add the marinated chicken pieces to the batter and mix thoroughly, ensuring each piece is well-coated. Let the battered chicken rest for 10 minutes while you heat the oil for frying.
Frying the Chicken
Heat oil in a deep pan or wok to 350°F. The oil should be hot enough that a small drop of batter sizzles immediately when added. Carefully add the battered chicken pieces to the hot oil, a few at a time to avoid overcrowding.
Fry the chicken for 4-5 minutes until golden brown and crispy on all sides. The chicken should float to the surface when properly cooked. Remove with a slotted spoon and drain on paper towels. Keep the fried chicken warm while you prepare the sauce.
Making the Manchurian Sauce
Heat 3 tablespoons of oil in a large wok or heavy-bottomed pan over high heat. Add the chopped ginger, garlic, and green chilies. Stir-fry for 30 seconds until fragrant, being careful not to let them burn.
Add the onion squares and bell pepper pieces to the wok. Stir-fry on high heat for 2-3 minutes until the vegetables are slightly softened but still retain their crunch. The high heat is important for achieving the characteristic smoky flavor of Indo-Chinese cooking.
Creating the Flavor Base
Reduce the heat to medium and add the soy sauce, dark soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, and salt. Stir everything together and let the mixture bubble for 1-2 minutes. The sauce should smell aromatic and slightly caramelized.
Pour in the chicken stock or water and bring the mixture to a boil. The liquid should cover about half the ingredients in the pan. Taste and adjust the seasoning, adding more soy sauce for saltiness, sugar for sweetness, or chili sauce for heat.
Bringing It All Together
Give the cornstarch slurry a good stir and slowly pour it into the bubbling sauce while stirring continuously. The sauce will start to thicken immediately. Cook for 1-2 minutes until the sauce reaches a glossy, coating consistency.
Add the fried chicken pieces to the sauce and toss gently but thoroughly to coat each piece. The chicken should be completely covered with the shiny sauce. Cook for another minute to heat the chicken through.
Remove from heat and immediately stir in the sesame oil and most of the chopped spring onions, reserving some for garnish. The sesame oil adds a final layer of nutty aroma that’s essential to authentic Indo-Chinese flavor.
Serving and Presentation
Transfer the Chicken Manchurian to a serving platter and garnish with the remaining spring onions. Serve immediately while the chicken is still crispy and the sauce is hot.
For a complete Indo-Chinese meal, pair this dish with vegetable fried rice or chicken fried rice. It also works wonderfully with plain steamed rice or even soft noodles. As an appetizer, serve with small plates and toothpicks for easy eating.
Storage and Reheating Tips
Chicken Manchurian is best enjoyed fresh when the coating is still crispy. However, leftovers can be refrigerated for up to 2 days and reheated in a pan over medium heat. Add a splash of water if the sauce becomes too thick during reheating. Avoid microwaving as it will make the chicken coating soggy.
