🍗 Chicken Manchurian Recipe:
Chicken Manchurian is a delicious Pakistani-style Indo-Chinese dish made with crispy fried chicken tossed in a thick, glossy, sweet, tangy and slightly spicy Manchurian sauce. It pairs perfectly with egg fried rice, vegetable fried rice or plain rice.
Chicken Manchurian
Crispy fried chicken coated in a glossy, sweet, tangy and spicy Manchurian sauce.
Chicken Manchurian Recipe – Restaurant Style indo Chinese Chicken manchurian with Gravy
Make delicious restaurant-style Chicken Manchurian at home with crispy chicken, a glossy sweet and spicy sauce, soy sauce, ketchup, chili garlic sauce and fresh vegetables.
⭐ Recipe at a Glance:
Prep Time: 15 minutes
Marinating Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 4
Cuisine: Pakistani/Indo-Chinese
Course: Main Course
🛒 Ingredients For Making Chicken Manchurian:
• For the Chicken:
500 g boneless chicken, cut into bite-sized cubes
1 egg
4 tbsp cornflour
1 tbsp all-purpose flour
1 tsp garlic paste
1 tsp black pepper
½ tsp salt
1 tbsp soy sauce
½ tsp red chili flakes
Oil, for deep frying
For the Manchurian Sauce:
2 tbsp cooking oil
1 tbsp chopped garlic
1 tsp chopped ginger
2–3 green chilies, chopped
1 medium onion, cut into cubes
1 small capsicum, cut into cubes
4 tbsp tomato ketchup
2 tbsp chili garlic sauce
1½ tbsp soy sauce
1 tbsp vinegar
1 tsp sugar
½ tsp black pepper
1 cup chicken stock or water
2 tbsp cornflour
4 tbsp water
2 tbsp chopped spring onions
The combination of ketchup, soy sauce, chili sauce, vinegar and a cornflour slurry is commonly used to create the characteristic glossy Manchurian gravy.
👩🍳 How to Make Chicken Manchurian:
1. Marinate the Chicken:
Add chicken cubes to a bowl. Add salt, black pepper, garlic paste, chili flakes and soy sauce.
Mix well and leave for 15–20 minutes.
2. Prepare the Coating:
Add the egg, cornflour and all-purpose flour to the marinated chicken.
Mix until every chicken piece is evenly coated.
3. Fry the Chicken:
Heat oil in a deep pan over medium-high heat.
Add the chicken pieces in batches and fry until golden, crispy and cooked through.
Remove and place on a paper towel to drain excess oil.
4. Make the Manchurian Sauce:
Heat 2 tbsp oil in a wok or large pan.
Add chopped garlic and ginger and stir-fry for about 30 seconds.
Add green chilies, onion and capsicum. Cook on high heat for 1–2 minutes, keeping the vegetables slightly crunchy.
5. Add the Sauces
Add:
Tomato ketchup
Chili garlic sauce
Soy sauce
Vinegar
Sugar
Black pepper
Mix well and cook for about 1 minute.
6. Make the Gravy:
Pour in 1 cup chicken stock or water and bring it to a gentle boil.
In a separate bowl, mix 2 tbsp cornflour with 4 tbsp water until smooth.
Slowly pour the slurry into the sauce while stirring continuously.
Cook for 1–2 minutes, or until the sauce becomes thick and glossy.
7. Add the Crispy Chicken:
Add the fried chicken to the sauce.
Toss everything together over medium-high heat for 1–2 minutes, making sure every piece is coated with the Manchurian sauce.
Turn off the heat.
Garnish with chopped spring onions.
🍚 What to Serve With Chicken Manchurian?
• Chicken Manchurian tastes especially good with:
• Egg Fried Rice
• Chicken Fried Rice
• Vegetable Fried Rice
• Garlic Rice
• Plain steamed rice
💡 Tips for Restaurant-Style Chicken Manchurian:
Keep the chicken crispy:
Don't overcrowd the frying pan. Fry in batches so the chicken gets a proper golden coating.
Use high heat for vegetables:
Quickly stir-frying the onion and capsicum keeps them slightly crunchy.
Adjust the gravy:
For a thicker Manchurian, add a little more cornflour slurry. For a thinner gravy, add a splash of stock or water.
Balance the flavor:
If your sauce tastes too spicy, add a little extra ketchup. If it tastes too sweet, add a few drops of vinegar.
Serve immediately:
Chicken Manchurian is best served hot while the fried chicken still has some crispiness.
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