7 Secrets to a Perfect Chicken Manchurian Recipe – Restaurant Style Indo-Chinese Delight

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Looking for the perfect chicken manchurian recipe that’s crispy on the outside, juicy inside, and drenched in a spicy-sweet sauce? This restaurant-style Indo-Chinese favorite is easy to make at home and guaranteed to impress! Whether you love it dry as an appetizer or with gravy for a full meal, this recipe has you covered.

chicken manchurian

Table of Contents

📝 Ingredients

For the Chicken:

  • 500g boneless chicken (cut into cubes)

  • 1 egg

  • 2 tbsp cornflour

  • 2 tbsp all-purpose flour (maida)

  • 1 tsp ginger garlic paste

  • Salt & pepper to taste

  • Oil for deep frying

For the Manchurian Sauce:

  • 1 tbsp oil

  • 1 tbsp finely chopped garlic

  • 1 tbsp finely chopped ginger

  • 2-3 green chilies, slit

  • 1 small onion, chopped

  • 1 small capsicum (bell pepper), chopped

  • 2 tbsp soy sauce

  • 1 tbsp chili sauce

  • 1 tbsp tomato ketchup

  • 1 tsp vinegar

  • 1 tsp sugar

  • Salt to taste

  • ¼ cup yakhni (adjust for gravy)

  • 1 tsp cornflour mixed with 2 tbsp yakhni water (for thickening)

  • Spring onions  and sesame seeds for garnish

🍳 Instructions

1. Marinate & Fry the Chicken:

  1. In a bowl, combine chicken, egg, cornflour, maida, ginger garlic paste, salt, and pepper.

  2. Mix well until chicken pieces are evenly coated.

  3. Heat oil in a pan and deep fry chicken on medium heat until golden brown and crispy.

  4. Set aside on a paper towel to drain excess oil.

2. Prepare the Manchurian Sauce:

  1. Heat 1 tbsp oil in a wok or pan.

  2. Sauté garlic, ginger, and green chilies for 30 seconds.

  3. Add chopped onions and capsicum. Stir-fry for 2–3 minutes (keep them slightly crunchy).

  4. Add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and salt.

  5. Mix and cook for 1–2 minutes, then add ¼ cup water.

  6. Add the cornflour slurry and stir until the sauce thickens.

  7. Take out in a bowl and add sesame seeds and spring onions on it.

📸 Step-by-Step Photo Guide

Step 1: Gather Ingredients

chicken manchurian

Step 2: Marinate the Chicken

  1. In a bowl, combine chicken, egg, cornflour, maida, ginger garlic paste, salt, and pepper.
  2. Mix well until chicken pieces are evenly coated.78

chicken manchurian

 Step 3: Fry the Chicken

  1. Heat oil in a pan and deep fry chicken on medium heat until golden brown and crispy.

chicken manchurian

Step 4: Drain excess Oil

  1. Set aside on a paper towel to drain excess oil.

fried chicken pieces

Step 4: Sauté the Aromatics

  1. Heat 1 tbsp oil in a wok or pan.
  2. Sauté garlic, ginger, and green chilies for 30 seconds.
chicken manchurian

Step 5: Add Vegetables

  1. Add chopped onions and capsicum. Stir-fry for 2–3 minutes (keep them slightly crunchy).
  2. Add fried chicken

    chicken manchurian

Step 6: Pour the Sauces

  1. Add chicken, soy sauce, chili sauce, tomato ketchup, vinegar, sugar, black pepper and salt.

chicken manchurian

Step 7: Pour corn flour

  1. Mix and cook for 1–2 minutes.
  2. Add the cornflour slurry and stir until the sauce thickens.
chicken manchurian

Step 8: Combine Chicken with Sauce

  1. Mix and cook for 1–2 minutes, then add ¼ cup water.
  2. Add the cornflour slurry and stir until the sauce thickens.

chicken manchurian

Step 9: Garnish and Serve

  1. Take out in a bowl and add sesame seeds and spring onions on it.

chicken manchurian

Have you ever tried Tulsi Panjiri? Click for Recipe

🥗 Nutritional Information (Approximate per serving)

Nutrient Amount (per serving)
Calories 420 kcal
Protein 27g
Carbohydrates 18g
Fats 26g
Saturated Fat 5g
Fiber 2g
Sodium 980mg
Sugar 4g

Note: Nutrition may vary based on portion size and exact ingredients used.

3. Combine:

  1. Add the fried chicken pieces to the sauce.

  2. Toss well until all pieces are coated.

  3. Garnish with spring onions and serve hot.

✅ Tips for Perfect Chicken Manchurian

  • For dry chicken manchurian, reduce the water in the sauce or skip it altogether.

  • Want a gravy version? Add ½ cup more water and adjust the slurry for a silky sauce.

  • Add a touch of MSG (optional) for that authentic restaurant flavor.

🍚 Serving Suggestions

Serve this delicious chicken manchurian with:

  • Fried rice or vegetable noodles

  • Steamed rice for a lighter option

  • On its own as a crowd-pleasing starter

    chicken manchurian

    Chicken Mancurian

    This Chicken Manchurian recipe brings you the bold, spicy, and tangy flavors of Indo-Chinese cuisine right to your kitchen. With crispy fried chicken tossed in a sizzling hot garlic-soy-chili sauce, it’s perfect as a starter or paired with fried rice for a complete meal. Easy to follow, loaded with flavor, and ideal for weeknight dinners or weekend feasts!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Side Dish
    Cuisine Chinese, Indian
    Servings 4 people
    Calories 420 kcal

    Ingredients
      

    IngredientsFor Chicken:500g boneless chicken (cubed)1 egg2 tbsp cornflour2 tbsp all-purpose flour1 tsp ginger garlic pasteSalt & pepper to tasteOil for fryingFor Sauce:1 tbsp oil1 tbsp garlic (chopped)1 tbsp ginger (chopped)2-3 green chilies (slit)1 onion (chopped)1 capsicum (chopped)2 tbsp soy sauce1 tbsp chili sauce1 tbsp ketchup1 tsp vinegar1 tsp sugar¼ cup water1 tsp cornflour + 2 tbsp water (slurry)Spring onions (for garnish) sesame seeds

    Instructions
     

    • 1. Marinate & Fry the Chicken:
      In a bowl, combine chicken, egg, cornflour, maida, ginger garlic paste, salt, and pepper.
      Mix well until chicken pieces are evenly coated.
      Heat oil in a pan and deep fry chicken on medium heat until golden brown and crispy.
      Set aside on a paper towel to drain excess oil.
      Heat 1 tbsp oil in a wok or pan.
      Sauté garlic, ginger, and green chilies for 30 seconds.
      Add chopped onions and capsicum. Stir-fry for 2–3 minutes (keep them slightly crunchy).
      Add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and salt.
      Mix and cook for 1–2 minutes, then add ¼ cup water.
      Add the cornflour slurry and stir until the sauce thickens.
      Add the fried chicken pieces to the sauce.
      Toss well until all pieces are coated.
      Garnish with spring onions, sesame seeds and serve hot.
      2. Prepare the Manchurian Sauce:3. Combine:

    Notes

    1. Marinate & Fry the Chicken:

    1. In a bowl, combine chicken, egg, cornflour, maida, ginger garlic paste, salt, and pepper.
    2. Mix well until chicken pieces are evenly coated.
    3. Heat oil in a pan and deep fry chicken on medium heat until golden brown and crispy.
    4. Set aside on a paper towel to drain excess oil.

    2. Prepare the Manchurian Sauce:

    1. Heat 1 tbsp oil in a wok or pan.
    2. Sauté garlic, ginger, and green chilies for 30 seconds.
    3. Add chopped onions and capsicum. Stir-fry for 2–3 minutes (keep them slightly crunchy).
    4. Add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and salt.
    5. Mix and cook for 1–2 minutes, then add ¼ cup water.
    6. Add the cornflour slurry and stir until the sauce thickens.

    3. Combine:

    1. Add the fried chicken pieces to the sauce.
    2. Toss well until all pieces are coated.
    3. Garnish with spring onions and serve hot.
    Keyword chicken, chicken manchurian, chicken manchurian recipe, indo-chinese recipe

    🍗 FAQs About Chicken Manchurian

    1. What is Chicken Manchurian?
    Chicken Manchurian is a popular Indo-Chinese dish made with deep-fried chicken tossed in a tangy, spicy, and slightly sweet sauce made with soy sauce, garlic, ginger, and green chilies. It is usually served with fried rice or noodles.

    2. Is Chicken Manchurian Chinese or Indian?
    Chicken Manchurian is a fusion dish created in India by the Chinese community, blending Indian spices with Chinese cooking techniques. It is part of the Indo-Chinese cuisine, not traditional Chinese food.

    3. Can Chicken Manchurian be made without deep frying?
    Yes, for a healthier version, you can pan-fry or air-fry the chicken instead of deep frying. It will still taste great, though the texture may differ slightly.

    4. What is the difference between Chicken Manchurian gravy and dry?

    • Gravy version: Has a thick, saucy consistency ideal for pairing with rice.

    • Dry version: Has a coating of sauce but no extra liquid, making it a great starter or appetizer.

    5. What kind of chicken is best for Chicken Manchurian?
    Boneless chicken thighs are ideal because they stay juicy and tender, but chicken breast can also be used for a leaner option.

    6. Can I make Chicken Manchurian without cornflour?
    Cornflour gives the chicken a crispy coating and thickens the sauce. You can substitute it with all-purpose flour or arrowroot powder, but the texture might vary.

    7. Is Chicken Manchurian spicy?
    It usually has a moderate spice level due to green chilies and sauces. You can adjust the spice by adding or reducing chilies and red chili sauce.

    8. How to store and reheat Chicken Manchurian?
    Store in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water to revive the sauce or microwave for 1–2 minutes.

    9. Is Chicken Manchurian gluten-free?
    It’s not naturally gluten-free due to soy sauce and cornflour. Use gluten-free soy sauce and gluten-free cornflour or arrowroot to make it suitable for a gluten-free diet.

    Have you ever tried Tulsi Panjiri? Click for Recipe

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