Chicken Manchurian Recipe

Ash Tyrrell

Chicken Manchurian Recipe

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.

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Prep Time 1

Cook Time 20

Ingredients Method Notes

Ingredients

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.
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.

Method

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.
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.
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.
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!

Notes

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.