Chicken Manchurian
Chicken Manchurian is made with tender fried chicken coated in a savory, slightly spicy Indo-Chinese sauce. It may taste like a dish that takes a lot of work, but this Chicken Manchurian recipe is surprisingly easy to make at home.
I first had Chicken Manchurian at a Chinese restaurant in the UAE. With all the flavors in the sauce and the tender pieces of chicken, I thought it must be a complicated dish to prepare. I was surprised to discover how simple it actually is.
The chicken is fried until golden, then tossed in a flavorful sauce made with soy sauce, garlic, ginger, dried red chili, and chicken stock. Serve it with fried rice or noodles for an easy and satisfying meal.
📺 Watch Me Make Chicken Manchurian
Ingredients You’ll Need
You only need simple ingredients to make this Chicken Manchurian recipe, and you may already have most of them in your kitchen.
- Chicken: I use skinless chicken thighs cut into cubes. They stay tender and juicy after frying, but you can also use skinless chicken breast.
- Cornstarch and all-purpose flour: These are combined with the other marinade ingredients to make the batter that coats the chicken and helps it turn crisp and golden when fried.
- Soy sauce: Adds the savory, umami flavor to the Manchurian sauce. You can use light or dark soy sauce.
- Ginger and garlic: Freshly chopped ginger and garlic add a lot of flavor to the sauce. You can use ginger and garlic paste instead.
- Chicken stock: Forms the base of the sauce and gives it more flavor. You can also use water mixed with chicken bouillon.
- Dried red chili: Adds a little heat to the sauce without making the dish overwhelmingly spicy.
- Cornstarch slurry: A mixture of cornstarch and water thickens the sauce so it coats the chicken properly.
How to Make This Recipe
Making Chicken Manchurian is straightforward. Have the sauce ingredients ready before you begin so everything comes together quickly.
Step 1 – Coat the chicken
Mix the marinade ingredients in a large bowl until they form a batter. Add the chicken cubes and mix until every piece is well coated.
Step 2 – Fry the chicken
Deep fry the chicken until golden brown and crisp on the outside. Remove it from the oil and set aside.
Step 3 – Make the Manchurian sauce
Heat the oil in a pan or wok. Add the onion and sauté until translucent. Add the garlic, ginger, and dried red chilies and sauté for one minute. Add the remaining sauce ingredients, except for the cornstarch slurry, and bring the mixture to a boil.
Step 4 – Thicken the sauce and add the chicken
Stir the cornstarch slurry, then gradually add it to the boiling sauce while stirring. Once the sauce thickens, add the fried chicken and toss until every piece is well coated with the sauce.
Cooking Tips
- Chicken thighs or breasts: You can use either skinless chicken thighs or chicken breasts. I prefer thighs because they stay tender and juicy after frying.
- Don’t overcook the chicken: Fry just until the coating is golden and the chicken is cooked through. Overcooking can make the chicken dry.
- Watch the salt: I prefer low-sodium chicken stock and soy sauce because they give you better control over the final seasoning.
- Light or dark soy sauce: Either can be used in this recipe, although the flavor and color of the finished sauce may vary slightly.
- For a gluten-free version: Replace the all-purpose flour with rice flour or use cornstarch for the coating, and make sure your soy sauce and chicken stock are also certified gluten-free.
Variations
- Make it spicier: For more heat, add chopped green chilies or a little chili sauce to the Manchurian sauce.
- Add oyster sauce: For a deeper savory flavor, add a little oyster sauce to the sauce.
- Add a touch of sweetness: My version of Chicken Manchurian is savory rather than sweet. If you prefer a little sweetness, add some brown sugar or ketchup to taste.
Frequently Asked Questions
What is Chicken Manchurian?
Chicken Manchurian is a popular Indo-Chinese dish made with battered and fried chicken pieces that are tossed in a flavorful sauce. This version has a savory, slightly spicy sauce made with soy sauce, garlic, ginger, dried red chili, and chicken stock.
Can I use chicken breast instead of chicken thighs?
Yes. You can use boneless, skinless chicken breast instead of chicken thighs. Cut it into similar-sized cubes so the pieces cook evenly, and avoid overcooking it since chicken breast can dry out faster than thighs.
What is the difference between Chicken Manchurian and Chilli Chicken?
Both are popular Indo-Chinese chicken dishes, and the ingredients and preparation can vary from one recipe to another. In my Chicken Manchurian recipe, the fried chicken is coated in a thick savory sauce made with soy sauce, garlic, ginger, dried red chili, and chicken stock.
What to Serve With Chicken Manchurian
Chicken Manchurian pairs well with rice, noodles, and other Indo-Chinese favorites. Try it with my Chicken Fried Rice, Vegetable Chow Mein, or Chicken Spring Rolls for a delicious meal.
Storing and Reheating
Fridge: Store leftover Chicken Manchurian in an airtight container in the refrigerator for up to three days.
Reheat: Reheat gently in a pan over low to medium heat until heated through. If the sauce has become too thick in the refrigerator, add a small splash of water while reheating to loosen it.
Chicken Manchurian
Ingredients
CHICKEN MARINADE
- 360 grams chicken breast or thighs cut into cubes
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon water
- ¼ cup cornstarch
- 2 tablespoon all-purpose flour
- ¼ teaspoon black pepper
FRYING THE CHICKEN
- Enough oil to deep fry the chicken
FOR THE SAUCE
- 4 garlic minced
- 2 dry red chilies
- 1 teaspoon minced ginger
- 1 medium onion cut in small cubes
- 1 tablespoon + 1 teaspoon soy sauce low sodium
- ¼ cup green bell pepper cut into cubes
- 2 spring onion chopped
- 2 ½ cup chicken stock low sodium
- ½ teaspoon vinegar
- 2 tablespoons oil
CORNSTARCH SLURRY
- 2 tablespoon cornstarch mixed with three tablespoon of water
Instructions
FRYING THE CHICKEN
- Mix the marinade ingredients in a bowl until a batter forms. Add the chicken and mix until well coated. Set aside for 5 minutes.
- Heat enough oil for deep frying. Fry the chicken until golden brown and cooked through. Remove from the oil and set aside.
MAKING THE SAUCE
- Heat 2 tablespoons oil in a pan. Add the onion and sauté until translucent. Add the garlic, dried red chilies, and ginger, and sauté for 1 minute.
- Add the soy sauce, green bell pepper, spring onions, chicken stock, and vinegar. Bring the sauce to a boil.
- Stir the cornstarch slurry, then gradually add it to the sauce while stirring. Continue stirring until the sauce thickens.
- Add the fried chicken and toss until well coated with the sauce. Serve immediately with rice or noodles.
Notes
- Low-sodium soy sauce is recommended so you can better control the saltiness of the sauce.
- If using chicken bouillon to make the stock, dissolve one chicken bouillon cube in 2½ cups of water.
That sticky sauce looks mouthwatering! This chicken looks better than in Chinese restaurant! Delicious!
Thanks Melanie! Homemade is always the best 🙂
This looks lovely, I had not heard of it before. Will definitely have to try it
Hey Alison, thanks for stopping by! It is new for many, but it’s worth the try 🙂
Super inviting and irresistible chicken munchurian. Loved the presentation
Thank you Rahul 🙂
It’s so savory! The sticky sauce is absolutely perfect for the chicken. This is a wonderful recipe!
Thanks for kind words Nagi, hope you like it 🙂
Those chicken bites look so succulent and delicious. Bet the sauce would be fantastic with some fish too.
You read my mind, I was thinking of trying a fish version 🙂
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!
I know, many didn’t hear about it, but it is popular in India, how strange :)… Thanks for stopping by dear!
Oh my gosh! This sounds (and looks) amazing, Muna! I could totally go for this for dinner tonight! 🙂
Thanks David 🙂
I love this dish! Not only does it look beautiful, the flavors are perfect 🙂
Hope you give it a try Tricia, you will like the combination of flavors 🙂
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.
I love this dish but the problem is I can’t really say it’s Chinese or Indian 🙂
Thanks for your kind words dear.
I love chicken Manchurian a lot and never thought of making it. Will definitely give it a try.
Thanks for sharing the recipe.
Hi Mamta, thanks for stopping by, glad that you liked my recipe and I hope you enjoy it 🙂
thanks for sharing this recipe, i just cooked it by following your tips.. really amazing 🙂
Thank you so much for trying my recipe 🙂