Chicken Manchurian is one of my favourite Indo-Chinese recipes. Crispy fried chicken pieces mixed with spicy, slightly sweet and tangy Manchurian sauce make this dish perfect for a weekend dinner or a special evening snack.
You can serve Chicken Manchurian with fried rice, noodles or even enjoy it as a starter.
🛒 Ingredients
For Chicken
- 500 grams boneless chicken
- 1 egg
- 3 tablespoons corn flour
- 1 tablespoon maida
- 1 tablespoon ginger-garlic paste
- 1 teaspoon black pepper powder
- 1 teaspoon red chilli powder
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- Salt as needed
- Oil for deep frying
For Manchurian Sauce
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 small onion, chopped
- 1 small capsicum, chopped
- 2 green chillies, chopped
- 1 tablespoon soy sauce
- 1 tablespoon chilli sauce
- 2 tablespoons tomato ketchup
- 1 teaspoon vinegar
- ½ teaspoon black pepper powder
- 1 teaspoon sugar
- ½ cup water
- 1 tablespoon corn flour mixed with 2 tablespoons water
- Spring onions for garnishing
🍗 How to Make Chicken Manchurian
Step 1: Marinate the Chicken
First, cut the boneless chicken into small bite-sized pieces.
Take the chicken in a bowl and add egg, corn flour, maida, ginger-garlic paste, black pepper powder, red chilli powder, soy sauce, vinegar and a little salt.
Mix everything well so that the chicken pieces are properly coated.
Keep it aside for about 15–20 minutes.
Step 2: Fry the Chicken
Heat oil in a kadai on medium flame.
Once the oil is hot, carefully add the marinated chicken pieces one by one.
Fry until the chicken becomes crispy and golden on the outside and completely cooked inside.
Remove the chicken and place it on a kitchen tissue to remove excess oil.
Tip: Don't overcrowd the kadai while frying. Fry the chicken in batches for better crispiness.
Step 3: Prepare the Manchurian Sauce
Take another pan and add 1 tablespoon oil.
Add chopped garlic and green chillies. Fry for a few seconds.
Now add chopped onion and capsicum.
Stir-fry on high flame for about 1–2 minutes. Keep the vegetables slightly crunchy.
Add soy sauce, chilli sauce, tomato ketchup, vinegar, black pepper powder and sugar.
Mix everything well.
Step 4: Make the Sauce Thick
Add ½ cup water and mix well.
Now add the corn flour slurry slowly while continuously stirring.
The sauce will start becoming thick and glossy.
Cook for another 1–2 minutes.
Step 5: Add the Fried Chicken
Now add the crispy fried chicken pieces to the Manchurian sauce.
Mix gently so that the sauce coats every chicken piece.
Cook for another 1–2 minutes on high flame and switch off the stove.
Garnish with chopped spring onions.
😋 Chicken Manchurian is Ready!
Hot and spicy Chicken Manchurian is ready to serve.
Serve it immediately with veg fried rice, chicken fried rice, Hakka noodles or plain noodles.
⭐ Tips for Perfect Chicken Manchurian
- Use boneless chicken for easy eating.
- Corn flour helps make the chicken crispy.
- Don't fry the chicken on very low flame as it can absorb more oil.
- Keep the vegetables slightly crunchy for a restaurant-style taste.
- Add the fried chicken to the sauce just before serving to retain some crispiness.
- If you like it spicy, add extra green chilli or chilli sauce.
- For a dry Chicken Manchurian, use very little water while preparing the sauce.
🍽️ Conclusion
Making Chicken Manchurian at home is very easy. With crispy chicken and a spicy, tangy sauce, it is a perfect recipe for parties, weekends and family dinners.
Try this easy homemade Chicken Manchurian recipe and enjoy it with your favourite fried rice or noodles!
Recipe Name: Chicken Manchurian
Cuisine: Indo-Chinese
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 3–4 people
