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Chicken Manchurian Easy Recipe

chicken manchurian

I had my first Chicken Manchurian in a Chinese restaurant in UAE (United Arab Emirates). To me it felt like this dish will consume so much time to be prepared. The blend of spices and the texture of the chicken made me think so, but I was wrong!

Chicken Manchurian is an easy dish to make. I couldn’t believe it when I first saw a Chef preparing it on TV.

chicken manchurian

Chicken Manchurian.

Something else caught my attention, all the Chefs who prepared Chicken Manchurian, were either Indians or Pakistanis! I haven’t seen a Chinese Chef making Chicken Manchurian, yet!

chicken manchurian

I tried to get on google.com and find out the origin of this dish. I got more confused and found no straight answer, so my GUESS is, originally Chicken Manchurian is a Chinese dish which later got modified to match Indian cuisine, so it’s kind of Indo-Chinese mix.

chicken manchurian

I am done researching, and to be honest it doesn’t really matter to me, I just want to cook Chicken Manchurian and eat it.

Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hash tag #munatycooking. I would love to see your creation.
As for my recipe, here you go!

chicken manchurian

Chicken Manchurian

Impress your guests and serve Chicken Manchurian, they will love it and your family too!
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Course: Main Meal
Cuisine: indo - Chinese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3

Ingredients

  • **Chicken Marinade:
  • 3 skinless chicken thighs cut into cubes
  • Salt to taste
  • 1 egg
  • 1 tablespoon water
  • 4 tablespoon cornstarch
  • 2 tablespoon all-purpose flour
  • ¼ teaspoon black pepper
  • Enough oil to deep fry the chicken
  • **For the sauce:
  • 4 garlic minced
  • 2 dry red chili
  • 1 teaspoon minced ginger
  • 1 small onion finely sliced
  • 4 teaspoon soy sauce
  • ¼ cup green pepper cut in cubes
  • 2 spring onion chopped
  • 2 1/2 cup chicken stock or 2 1/2 cups water mixed with one chicken bouillon
  • 2 tablespoons oil
  • 1/2 teaspoon vinegar
  • **To thicken the sauce:
  • 3 tablespoon cornstarch mixed with three tablespoon water

Instructions

  • **Frying the chicken:
  • Mix the marinade ingredients in a bowl, and then add the chicken. Keep aside for five minutes.
  • In a deep frying pan add oil, when hot add the chicken and fry until golden in color. Keep aside.
  • **Making the sauce:
  • In a pan, add oil when hot, add the onion and sauté until translucent. Add garlic, dry chili, ginger, and sauté for one minute. Add the rest of sauce ingredients and let it come to a boil.
  • Mix three tablespoon of cornstarch with three tablespoon water and add to the previous sauce. Keep stirring until it thickens then add the fried chicken and mix well.
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20 Comments

  1. That sticky sauce looks mouthwatering! This chicken looks better than in Chinese restaurant! Delicious!

  2. This looks lovely, I had not heard of it before. Will definitely have to try it

    • munatycooking

      Hey Alison, thanks for stopping by! It is new for many, but it’s worth the try 🙂

  3. Super inviting and irresistible chicken munchurian. Loved the presentation

  4. It’s so savory! The sticky sauce is absolutely perfect for the chicken. This is a wonderful recipe!

  5. Those chicken bites look so succulent and delicious. Bet the sauce would be fantastic with some fish too.

  6. I’ve never had Chicken Manchurian.. shoot I’ve never even heard of it and looking at your pictures I am clearly missing out!! This looks delicious! That sauce is totally calling my name! Can’t wait to give this a try! Cheers and thanks for sharing the YUM!

    • munatycooking

      I know, many didn’t hear about it, but it is popular in India, how strange :)… Thanks for stopping by dear!

  7. Oh my gosh! This sounds (and looks) amazing, Muna! I could totally go for this for dinner tonight! 🙂

  8. I love this dish! Not only does it look beautiful, the flavors are perfect 🙂

  9. That looks absolutely delicious. It truly is a cross between Indian and Chinese since this recipe starts off with garlic, ginger and dried chilies but then soy sauce is added later instead of spices. So cool.

    • munatycooking

      I love this dish but the problem is I can’t really say it’s Chinese or Indian 🙂
      Thanks for your kind words dear.

  10. I love chicken Manchurian a lot and never thought of making it. Will definitely give it a try.

    Thanks for sharing the recipe.

    • munatycooking

      Hi Mamta, thanks for stopping by, glad that you liked my recipe and I hope you enjoy it 🙂

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