Chicken Manchurian Recipe is a delicious and one of the most popular Indo Chinese recipes that is made with chicken (and sometimes with vegetables such as gobi manchurian). Read onto learn how to make Chicken Manchurian recipe, what goes into the delicious sauce and lots of other neat tips & tricks to make this popular indo chinese recipe at home.
Is Chicken Manchurian a Chinese Dish?
Chicken Manchurian consists of crispy coated boneless chicken pieces served in a spicy, tangy brown or red sauce. It’s an indo chinese recipe popular in Indian & Pakistani restaurants, and bears little resemblance to Manchu or Chinese cuisine.
What is in Manchurian Sauce?
Manchurian sauce is made up from ketchup, soy sauce and sometimes chilli garlic sauce. It’s always garnished with green onions. And it’s always super delicious 😀 sometimes capsicum (green bell pepper) is sometimes used, but authentic chicken manchurian sauce doesn’t havee any. It is tangy and sweet, and its important to get the balance of flavours right. In restaurants its typically served as a bright red sauce (often tinted with red food colouring) but as you can see in the pictures here, I did not add food colouring. If you want to, you may do so.
How do you make Chicken Manchurian Recipe?
This recipe basically has two components:
Crispy Battered Fried Chicken:
First you start by making a batter for the chicken - mix corn flour, flour, salt, pepper and one egg to make the better. We also add soy sauce and ginger garlic paste to the batter. Dip boneless pieces of chicken into it and then deep fry until golden crispy - who needs gold when you can have these golden nuggets of yumminess? LOL.
The sauce is primarily made from ketchup, chilli garlic sauce (optional), soy sauce, and a little bit of chopped green onions. You may also add cubed onions and green capsicum (bell pepper) but I usually don’t add either.
Although the most popular version is this Chicken Manchurian recipe, there are other variations on this famous indo chinese recipe. Other popular variations include recipes such as gobi manchurian which is cauliflower florets dipped into the batter and then deep fried and coated with this iconic sauce. It is also made with paneer (cottage cheese), fish, prawns or even mutton.
I do hope you try this super delicious and easy recipe. Not much chopping involved, and that’s exactly the way I like it!
Serve this Chicken Manchurian Recipe with garlic butter rice (coming to the blog soon!) or egg fried rice.
Looking for more delicious recipes? Try these:
My Other Recipes
Chicken Manchurian Recipe
For the Chicken
- 1 egg
- 1 tablespoon soy sauce
- 4 tablespoons cornstarch
- 2 tablespoons all purpose flour
- 2 large chicken breasts - chopped into 1 inch cubes skinless & boneless
- 1/2 - 1 cup oil
For the Manchurian Sauce
- 2 tablespoons oil
- 1 tablespoon crushed garlic
- 1 tablespoon crushed ginger
- 1/4 cup finely chopped green onion
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 2 tablespoons red chilli sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Chicken:
- Heat oil in a frying pan.
- Combine all the batter ingredients and mix well. Add the chicken boneless pieces and coat well.
- Fry the chicken boneless pieces until golden brown and cooked through. Transfer to kitchen paper to drain excess oil. Set aside.
For the Manchurian Sauce:
- Heat oil in a wok, and add the garlic and ginger and fry for about 30 seconds.
- Then add the green onions and fry for another 30 seconds.
- Add all sauce ingredients except the cornstarch and water.
- Cook for a minute or two until the sauce starts to thicken and bubble.
- Dissolve the cornstarch in the water and add it to the sauce and keep stirring until it becomes thick.
- Toss in the fried chicken and mix so that the sauce coats the chicken well.
- Serve with garlic butter (pictured) or egg fried rice.
- Partially freezing the chicken will make it easier to cut into cubes.
- Due to the nature of the coating, this dish is best served immediately. Leftovers can be kept for up to 3 days, however, the coating will not retain its crispiness.