When I first made Chicken Manchurian at home, I was blown away by how easy it was to recreate a dish that tastes just like your favorite Indo-Chinese restaurant’s version. The crispy fried chicken bites coated in a sweet, tangy, and spicy sauce simply melted in my mouth. Trust me, once you give this recipe a try, it’s bound to become a go-to for every family dinner or weekend indulgence!

Credit: cooking.nytimes

Ingredients

Here’s what you’ll need, along with a few handy tips to ensure every bite is perfect:

Chicken breast (250 grams)
Use boneless, skinless chicken for a cleaner flavor. You can cube or mince it depending on your preferred texture.
Egg white (½ egg)
Essential for mixing with the chicken to lock in moisture and help the flour stay intact during frying.
Pepper powder (1/8 tsp)
A touch of black pepper adds depth to the marinade. Use freshly ground for better flavor.
Soy sauce (1 tsp)
Choose naturally brewed soy sauce for an authentic umami punch.
Red chili powder (2 pinches, optional)
Skip if you prefer mild flavors, but I like the hint of color and kick this provides.
Corn starch (2 tbsp)
Helps to create a light and crispy coating. Don’t substitute with regular flour here.
All-purpose flour/rice flour (1 ½ tbsp)
For crispness in the coating, mix it with cornflour for the perfect texture.
Ginger garlic paste (1 tsp)
This classic combo brings an aromatic element to the dish. Freshly minced works even better!
Salt (to taste)
Adjust based on your preference—but go easy, as soy sauce already carries saltiness.
Oil (as needed)
Use a neutral oil like vegetable or canola for deep frying.

For the Sauce:

Garlic (1 tbsp, finely chopped)
Garlic is the heart of the sauce, lending it a bold, earthy aroma.
Ginger (½ tbsp, finely chopped)
Balances the garlic with a bit of heat and zing.
Onion (1 medium)
Dice it finely for a blend of sweetness and bite.
Soy sauce (1 tbsp)
A touch more here to infuse the sauce with that signature savory flavor.
Red chili sauce (2 tbsp)
The star ingredient for spice and tang. Adjust based on your heat tolerance.
Tomato ketchup (2 tbsp, optional)
Adds a mild sweetness. Skip for a more savory taste.
Vinegar (1 tsp)
Enhances the tangy kick, making the flavors pop.
Water or chicken stock (1 cup)
Chicken stock boosts the richness, but water also works fine.
Corn starch (2 tsp)
Thickens the sauce, giving you that glossy finish.
Sugar (½ to 1 tsp)
Just a hint to balance the spice.
Capsicum/Bell peppers (¾ cup, cubed)
Adds crunch and color. Feel free to mix red, green, and yellow varieties.
Spring onions (2 tbsp, finely chopped)
Use both the white and green parts for garnish and flavor.

Note: This recipe generously serves 3 people. For larger groups, simply adjust the ingredients while maintaining the same ratios.

Variations

Gluten-Free Option: Swap regular flour with rice flour for a completely gluten-free coating.
Vegetarian Twist: Replace chicken with paneer or tofu cubes.
Lower-Heat Version: Use mild chili sauce or scale back on red chili powder.
Diet-Friendly Adjustments: Air-fry or bake the chicken instead of deep frying for a healthier take.

You can also enjoy similar recipes like the Chicken Mole Recipe for a flavorful twist.

Cooking Times for a Quick Prep

Prep Time: 1 hour
Cooking Time: 20 minutes
Total Time: 1 hour 20 minutes

Kitchen Equipments You’ll Need

Mixing bowl (to marinate the chicken).
Deep frying pan (for perfectly crispy chicken bites).
Sauté pan (to prepare the delicious Manchurian sauce).
Tongs/slotted spoon (to handle the fried chicken).
Whisk (to dissolve the cornstarch for the sauce).

How to Make Chicken Manchurian?

Marinate the Chicken

Start by ensuring the chicken is dry. Pat it with a paper towel to remove excess moisture. Mix soy sauce, ginger-garlic paste, salt, and red chili powder (if using) in a bowl. Add the egg white and toss the chicken pieces to coat them thoroughly. Next, add the corn starch and flour. Stir everything well, and set it aside for at least 1 hour for maximum flavor infusion.

Fry the Chicken

Heat oil in a deep pan on medium-high heat. Once the oil is hot, test it by dropping a small bit of batter into the oil. If it rises without browning instantly, the oil is ready. Fry the chicken pieces in batches, making sure they don’t stick together. Turn occasionally to ensure even cooking. Once golden and crispy, drain the pieces on a paper towel.

Prepare the Sauce

Use just a touch of the leftover oil in a pan. Sauté garlic and ginger until fragrant, then add onions and sauté again until translucent. Add the capsicum and stir-fry for 2 minutes before pouring in soy sauce, red chili sauce, ketchup, and vinegar. Finally, add the cornstarch dissolved in water/stock, and cook until the sauce thickens and bubbles.

Combine and Serve

Add the fried chicken into the sauce and toss well, making sure all the pieces are coated. Top it off with chopped spring onions. Serve immediately!

Credit: cooking.nytimes

Additional Tips to Perfect the Dish

Always marinate the chicken for at least an hour. Trust me, this tiny effort results in tender, flavorful chicken.
For extra flavor, use chicken stock instead of water when making the sauce.
If shallow-frying, make sure to turn the chicken pieces frequently to cook them evenly.
Need to make it quick? Skip making balls with minced chicken and use cubed chicken instead.

Creative Serving Suggestions

Serve Chicken Manchurian on a wide white plate for that restaurant-style charm. Garnish with finely chopped spring onions for a fresh, bright touch. Pair it with steamed rice, egg fried rice, or hakka noodles for a complete meal. You can even include a side of sliced cucumbers and carrots for crunch.

Nutritional Breakdown per Serving

Here’s why this dish can fit right into your cheat day or special meal plan!

Calories: 302
Protein: 20g
Carbohydrates: 22g
Fat: 13g

Make Ahead and Storage

Making Ahead: You can fry the chicken balls a day in advance. Store them in the fridge and reheat before tossing in the sauce.
Storing Leftovers: Keep the Chicken Manchurian refrigerated in an airtight container for up to 2 days.
Freezing: Freeze the fried chicken without sauce for 1 month. Thaw overnight and prepare the sauce fresh.
Reheating: Warm the dish in a skillet with a splash of water to loosen the sauce.

Why You’ll Fall in Love with This Recipe?

From the flavor-packed sauce to the crispy chicken texture, there’s so much to enjoy about this recipe:

It’s great for both starters and main courses!
The balance of sweet, sour, and spicy is irresistible.
You can customize it to suit your diet or spice preference.
It pairs beautifully with rice, noodles, or even a fresh salad.
Surprisingly simple to make, perfect for beginners!

Now, grab your ingredients and get cooking! This Chicken Manchurian is guaranteed to leave everyone asking for seconds. For more chicken-based inspirations, check out these Chicken Recipes that are perfect for any occasion.

Ash Tyrrell