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!
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:
- 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.
2. Prepare the Manchurian Sauce:
- 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.
3. Combine:
- Add the fried chicken pieces to the sauce.
- Toss well until all pieces are coated.
- Garnish with spring onions and serve hot.