Description
To truly appreciate why this iconic meal enjoys such massive global popularity, it helps to understand what the dish actually consists of. At its core, Chicken Manchurian is a flagship Indo-Chinese creation made by tossing crispy, battered, deep-fried chicken cubes into a thick, glossy, savory sauce. The sauce features a distinct flavor foundation composed of finely minced fresh garlic, sharp ginger, green chilies, dark soy sauce, tangy tomato ketchup, and vinegar.
Ingredients
Scale
For the Chicken
- 500 g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
- 1 egg
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 tsp ginger-garlic paste
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp soy sauce
- Oil, for frying
For the Manchurian Sauce
- 1 tbsp vegetable oil
- 4 cloves garlic, finely chopped
- 1-inch piece ginger, finely chopped
- 1 small onion, diced
- ½ green bell pepper, diced
- 2 tbsp tomato ketchup
- 1 tbsp chili sauce
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sugar
- ½ cup chicken stock or water
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 green onions, sliced
Instructions
- Marinate the chicken:
In a bowl, combine chicken, egg, cornstarch, flour, ginger-garlic paste, black pepper, salt, and soy sauce. Mix well and let it rest for 15–20 minutes. - Fry the chicken:
Heat oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches for 4–6 minutes, until golden brown and cooked through. Transfer to a paper towel-lined plate. - Prepare the sauce:
Heat 1 tablespoon oil in a wok over high heat. Add garlic and ginger and stir-fry for about 30 seconds. Add onion and bell pepper and cook for 1–2 minutes while keeping them slightly crisp. - Add the sauces:
Stir in ketchup, chili sauce, soy sauce, vinegar, and sugar. Add chicken stock or water and bring to a gentle simmer. - Thicken:
Stir the cornstarch slurry and gradually add it to the sauce while stirring continuously. Cook for 1–2 minutes, until the sauce becomes glossy and slightly thick. - Toss the chicken:
Add the fried chicken to the sauce and toss well to coat. Cook for another 1–2 minutes. - Garnish and serve:
Turn off the heat and garnish with sliced green onions. Serve immediately with vegetable fried rice, steamed rice, or noodles.
Notes
For extra-crispy Chicken Manchurian, fry the chicken until deeply golden and add it to the sauce only at the very end.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Indo-Chinese
- Cuisine: High-Protein
Nutrition
- Serving Size: Deep Frying & Stir-Frying
- Calories: 1 serving
Keywords: Indo-Chinese Chicken Manchurian, Chicken Manchurian Gravy, Crispy Manchurian Chicken, Spicy Chicken Manchurian