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    Home » Mains

    How To Make Chicken Manchurian - Indo Chinese Recipe

    October 17, 2023 by Lima 9 Comments

    Jump to Recipe Jump to Video Print Recipe

    Learn how to make Chicken Manchurian - a delightful fusion of sweet, savory, and spicy flavors that harmonize with every crispy, marinated chicken bite. Make this impressive Indo-Chinese creation for dinner tonight!

    Chicken Manchurian
    Chicken Manchurian

    What is Chicken Manchurian?

    Chicken Manchurian is a popular Indo-Chinese dish consisting of tender chicken pieces that are marinated, deep-fried until crispy, and then sautéed in a flavorful, aromatic Manchurian sauce made with a combination of ingredients like soy sauce, ginger, garlic, and various seasonings. It's known for its perfect balance of spicy, sweet, and tangy flavors, making it a favorite in Indo-Chinese cuisine.

    Chicken Manchurian, a beloved Indo-Chinese creation, is credited to Nelson Wang, the son of a Chinese immigrant who served as a cook at the Cricket Club of India. In 1975, a customer's request for a new dish led him to transform a traditional Indian recipe, infused with chilies, garlic, and ginger, by incorporating soy sauce and corn starch, replacing the usual garam masala. This innovative twist gave birth to Chicken Manchurian. Nelson Wang later founded the restaurant chain China Garden and gained recognition for inventing or popularizing various Indo-Chinese classics, including Chicken Lollipop and Hot and Sour soup.

    Chicken Manchurian
    Chicken Manchurian

    Why make Chicken Manchurian?

    • Irresistible Flavor Fusion: Chicken Manchurian offers a delightful blend of flavors, with the savory and succulent chicken pieces perfectly complemented by the spicy, sweet, and tangy notes of the Manchurian sauce. If you like Indian food, you will love this Indo-Chinese dish - its one of the most popular Chinese recipes in the Indian sub-continent.
    • Simple Recipe: This dish includes only two main components - deep frying the chicken and then tossing it in the sweet sauce.
    • Easily Available Ingredients: Despite its complex flavors, all the ingredients are easily available at a local grocery store.

    Ingredients

    All the ingredients for Manchurian Chicken can be easily purchased at a local grocery store.

    Chicken Marinade

    Ingredients for Chicken Manchurian Marinade
    Chicken Manchurian Marinade Ingredients

    Ingredients for Chicken Manchurian Sauce

    Ingredients for Chicken Manchurian Sauce
    Ingredients for Chicken Manchurian Sauce

    Chicken Thighs (Boneless, Skinless): I prefer to use boneless and skinless chicken thighs. They soak up the marinade well, resulting in flavorful and succulent chicken bites. You can also use boneless chicken breasts.

    Egg: The egg in the marinade binds the ingredients together and adds richness to the chicken.

    Soy Sauce: Soy sauce provides a savory and salty umami flavor to the marinade, enhancing the overall taste of the dish.

    Black Pepper (Coarsely Ground): Black pepper powder adds a distinct spicy heat to the marinade, contributing to the dish's bold flavor.

    White Pepper: White pepper offers an earthy and floral flavor that complements the black pepper, providing a unique taste to the dish.

    Garlic and Ginger Paste: Garlic paste infuses a pungent and aromatic garlic flavor. Ginger paste adds a fresh and slightly spicy ginger flavor to the marinade. You can also use store-bought ginger garlic paste.

    Salt: Salt is essential to season the chicken and enhance the overall taste of the dish.

    Cornstarch: Cornstarch acts as a thickening agent and tenderizer for the chicken, resulting in a crispy texture.

    All-Purpose Flour: Flour, along with cornstarch, contributes to the crispy coating of the fried chicken. You can substitute flour with corn flour.

    Vegetable Oil (for Frying): Vegetable oil is used for frying the marinated chicken until it turns golden brown and crispy.

    Chili Sauce or Ketchup: Chili sauce or ketchup adds a tangy and sweet element to the Manchurian sauce, balancing the flavors. You can also substitute both with a tomato-based chili garlic sauce (E.g., Maggi Chili-Garlic). If you substitute the tomato ketchup with plain tomato sauce, you may need to add additional sweetness to the recipe.

    Red Onion: Red onions add a sweet and slightly spicy flavor to the sauce, and their vibrant color enhances the visual appeal of the dish.

    Green Pepper: Green peppers or green capsicum contribute a fresh, crisp texture and a mild, slightly bitter flavor to the sauce. You can also use red peppers for this dish.

    Jalapeno Peppers (Optional): Jalapeno peppers, if used, provide a spicy kick to the dish. They add an extra layer of heat and flavor. You can also use green chili to make the dish hotter.

    Chicken Broth (or Water Dissolved with Bouillon Cube): Chicken broth adds depth and richness to the sauce. It's used as the liquid base for the sauce.

    Apple Cider Vinegar: Apple cider vinegar lends a tangy and slightly fruity acidity to the sauce, balancing the flavors.

    Honey: Honey adds sweetness to the sauce, balancing the spiciness and enhancing the overall flavor profile.

    Sesame Oil: Sesame oil provides a nutty and aromatic essence to the dish, adding a layer of complexity to the sauce.

    Shallot: Shallots offer a mild onion flavor and a hint of sweetness to the dish, contributing to the aromatic complexity.

    Coriander Leaves (Cilantro): Coriander leaves, also known as cilantro, provide a fresh and herbal garnish, adding a burst of color and flavor to the finished dish. You can also use sliced green onion.

    How to make Chicken Manchurian

    Marinate the Chicken: Mix the chicken and all other ingredients listed in the marinade section except the oil in a large bowl. Set aside for at least 1 hour, preferably overnight.

    Manchurian Chicken - Marinate the Chicken in 3 steps:  (1) Mix the marinade, (2) Mix the marinade with the chicken (3) Cover and marinate in the refrigerator
    Manchurian Chicken - Marinate the Chicken

    Manchurian Sauce

    • Make the cornstarch slurry. In a small bowl, stir the cornstarch with one tablespoon water until the mixture has a creamy consistency and no lumps. Set aside.
    Manchurian Chicken - Make the Corn Starch Slurry
    Make the Corn Starch Slurry
    • Fry the chicken. Pour the oil into a cast iron skillet and heat on high heat for several minutes or until the oil reaches 350°F. Fry the chicken (use a splatter guard) in the hot oil, a few pieces at a time until golden brown. Place the crispy chicken pieces on some paper towels. Note: Use a long-handled spoon to fry the chicken and a splatter shield as the oil may splatter.
    Manchurian Chicken - Fry the Chicken
    Fry the Chicken
    • Make the sauce. Reduce to medium heat and add the garlic and ginger. Stir fry until just fragrant - about 20 seconds. Add the red onion, green pepper and jalapeno peppers and fry for about 2 minutes. Add the chicken broth, black pepper, white pepper, soy sauce, chili sauce and apple cider vinegar. Stir-fry for about 2-3 minutes. Add the corn starch slurry and stir into the sauce- let the sauce thicken - about 2 minutes, then add the honey and sesame oil.
    Manchurian Chicken - Make the Sauce
    Make the Sauce
    • Add the fried chicken to the sauce. After about 1 minute, add the deep-fried chicken and sliced shallots. Stir. Serve immediately over hot rice. Garnish with coriander leaves, thinly sliced spring onions or green onions.
    Manchurian Chicken - Add the Fried Chicken to the Sauce
    Add the Fried Chicken to the Sauce

    Tips & Tricks to make the best Chicken Manchurian

    • Choose Cornstarch for Crunch: When aiming for a crispier texture in your chicken, use cornstarch instead of flour. Cornstarch also acts as a tenderizer, ensuring your chicken turns out succulent.
    • Super Crispy Chicken: For very crisp chicken, dredge the chicken in more cornstarch right before frying.
    • Balance Flavors with Both Peppers: To achieve a unique flavor profile, combine black and white pepper in your recipe. Black pepper provides a spicy kick, while white pepper contributes earthy and floral notes.
    • Minimize Mess with a Splatter Guard: To keep your kitchen clean during the frying process, employ a splatter guard. It's a simple yet effective way to prevent oil from splattering.
    • Partially Freeze the Chicken: To simplify the cubing process, partially freeze the chicken for approximately 20 minutes.
    • Choose the Right Chicken Cube Size: To strike the perfect balance of spice and crunch, opt for half-inch chicken cubes. Ensure they are cleanly cut to prevent clumping during frying.
    • Cast Iron vs. Wok for Heat Retention: While woks are traditional for high-heat Chinese cooking, a cast iron pan can be your ally at home. It retains heat better, staying very hot for optimal cooking.
    • Maintain High Temperatures with Hot Broth: When adding chicken broth to your cast iron pan, ensure it's piping hot. This preserves the cooking temperature, guaranteeing even and rapid cooking.
    • Follow the Sequence: The order in which you introduce ingredients is crucial. Each component builds on the flavor of the previous one, so adhere to the recipe's sequence for the best results.
    • Prep in Advance: Because Chicken Manchurian is a fast-paced dish, prior preparation is essential. Have all your ingredients ready before starting the sauce to keep things smooth.
    • Safeguard with a Long-Handled Spoon: High-heat cooking calls for safety and precision. Using a long-handled spoon with a nearby spoon rest streamlines your cooking process.
    • Quick Marination with Smaller Cubes: If you're short on marinating time, cut your chicken into no more than half-inch cubes. Allow the chicken to marinate for a few minutes while you prep the sauce ingredients before starting the cooking process.
    • Serve Fresh and Hot: For the most delicious experience, initiate your rice cooker just before you begin preparing the sauce. This ensures the rice is steaming hot when your Chicken Manchurian is ready. While the dish can refrigerate decently, reheating may not match the initial freshness, though it will still be flavorful.
    Delicious Manchurian Chicken
    Delicious Manchurian Chicken

    How do I adjust the flavors of Manchurian Chicken?

    To control the spice level, you can reduce the amount of black pepper, white pepper, or chili sauce in this Chicken Manchurian recipe.

    Add green chili, red chilies, chili powder or chili paste to make it hotter.

    To make a sweet Manchurian sauce, add a little oyster sauce to the recipe. The oyster sauce will also increase the umami of the dish.

    Nutrition

    A single serving of this Manchurian Chicken recipe has about 321 calories, 27 grams of protein, 17.6 grams of fat and 13 grams of carbohydrates. 

    This recipe yields approximately eight servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

    Indo-Chinese Chicken Manchurian
    Indo-Chinese Chicken Manchurian

    Storage and Freezer

    To Store and Reheat: After indulging in the deliciousness of this Chinese chicken recipe, you can store any leftovers in the fridge for up to 3 days. When you're ready to enjoy it again, there are two convenient methods for reheating. You can use the microwave for a quick warm-up or opt for the stovetop for a more controlled and even reheat.

    Sauce Too Thick? No Problem: If you find that the sauce has thickened during storage or reheating, don't worry. Simply add a splash of chicken stock or water and gently stir until you achieve your desired consistency.

    Crispiness Consideration: While you can store leftovers for up to 3 days, it's important to note that the crispy coating on the chicken may not retain its original crispiness. Despite this, the flavors will still be delightful, and the dish will remain tasty upon reheating.

    How to serve Chicken Manchurian

    The best way to serve this Chicken Manchurian is over a bed of fluffy steamed white rice, which serves as the perfect canvas to soak up the dish's bold flavors. Alternatively, pair it with Chinese counterparts like Hakka Noodles, our Indo-Chinese Chicken Fried Rice, or steamed bok choy. To keep it light, consider a simple side salad, sans dressing, as the zesty sauce imparts ample flavor. For a unique twist, complement this dish with non-Chinese options like naan, pita or paratha.

    FAQs

    Can I use chicken breast instead of chicken thighs?

    Yes, you can use boneless, skinless chicken breasts if you prefer. Keep in mind that chicken breasts tend to be leaner and may require slightly shorter cooking times to prevent overcooking.

    Can I make this dish vegetarian or vegan?

    Absolutely! You can substitute the chicken with tofu, Indian cheese (Paneer Manchurian), or even cauliflower florets (Gobi Manchurian) for a vegetarian version. To make it vegan, use plant-based alternatives for soy sauce and swap honey for agave nectar or maple syrup.

    Can I prepare the sauce in advance?

    Yes, you can make the Manchurian sauce in advance and store it in the refrigerator for a day or two. Reheat it on the stovetop before adding the fried chicken for the final steps.

    What other vegetables can I add to the dish?

    Feel free to get creative with your choice of vegetables. Bok choy, mushrooms, snap peas, and carrots are popular additions that enhance the overall texture and flavor.

    Is there a low-sodium version of this dish?

    If you're watching your sodium intake, opt for reduced-sodium soy sauce and low-sodium chicken broth to decrease the overall salt content. You can adjust the seasoning to your taste accordingly.

    Can I freeze Chicken Manchurian for later?

    While the dish can be stored in the freezer, it's essential to note that the crispy coating on the chicken may not retain its texture after freezing and reheating. Freeze in an airtight container for up to three months and reheat in the oven or on the stovetop.

    What's the best way to reheat leftovers?

    To maintain the flavors and textures, it's best to reheat leftovers in a pan on the stovetop. If the sauce has thickened, add a splash of stock or water to restore the desired consistency.

    What should I do if I don't have cornstarch or flour for the coating?

    In a pinch, you can use potato starch or rice flour as alternatives for a crispy coating. These options work well and can be used if you're out of cornstarch or flour.

    Can I make this dish less or more sweet?

    To adjust the sweetness, you can increase or decrease the amount of honey or use an alternative sweetener like brown sugar or agave nectar to suit your taste.

    What is Manchurian cuisine?

    Manchurian cuisine, also known as Indo-Chinese cuisine, is a fusion of Chinese flavors and cooking techniques adapted to Indian tastes. It is thought to have been developed by Chinese laborers in Calcutta, who opened restaurants and modified their culinary styles to suit Indian preferences.
    One of the most popular dishes in Manchurian cuisine is "Chicken Manchurian," which includes deep-fried chicken pieces coated in a flavorful sauce made from a mixture of soy sauce, garlic, ginger, and various spices. Other Manchurian dishes may include vegetable or paneer (a type of Indian cheese) versions. This cuisine is known for its unique blend of savory and spicy flavors and is widely enjoyed in India and other parts of the world.

    Chicken Manchurian
    Print Recipe

    Chicken Manchurian

    Learn how to make Chicken Manchurian - a delightful fusion of sweet, savory, and spicy flavors that harmonize with every crispy, marinated chicken bite. Make this impressive Indo-Chinese creation for dinner tonight!
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Resting Time20 minutes mins
    Total Time1 hour hr
    Course: Main
    Cuisine: Indo-Chinese
    Keyword: chicken manchurian
    Servings: 8 people
    Calories: 321kcal
    Author: Lima

    Ingredients

    Chicken Marinade

    • 1.5 pounds boneless, skinless chicken thighs cubed, into ½ inch pieces
    • 1 egg large
    • 1 tablespoon soy sauce
    • 1 teaspoon black pepper, coarsely ground
    • ½ teaspoon white pepper
    • 1 teaspoon garlic paste
    • 1 teaspoon ginger paste
    • 1 teaspoon salt
    • 4 tablespoon cornstarch
    • 1 tablespoon flour

    Manchurian Sauce

    • ½ cup vegetable oil for frying
    • 1 tablespoon cornstarch
    • 1 tablespoon water
    • 4 garlic cloves minced
    • 3 tablespoon ginger minced
    • 2 tablespoon chilli sauce or ketchup
    • 1 med red onion thickly sliced
    • 1 green pepper thickly sliced
    • 1 jalapeno peppers sliced, optional
    • 2 cups chicken broth (very hot) or two cups water dissolved with 1 chicken bouillon cube
    • 1 teaspoon freshly ground black pepper
    • ½ teaspoon white pepper
    • 4 tablespoon soy sauce regular
    • 1 teaspoon apple cider vinegar
    • 2 teaspoon sugar
    • 1 teaspoon sesame oil
    • 2 sprigs cilantro minced

    Instructions

    Marinate the Chicken

    • Mix the chicken and all other ingredients listed in the marinade section except the oil in a large bowl. Set aside for at least 1 hour, preferably overnight.
      Manchurian Chicken - Marinate the Chicken in 3 steps: (1) Mix the marinade, (2) Mix the marinade with the chicken (3) Cover and marinate in the refrigerator

    Manchurian Sauce

    • Make the cornstarch slurry. In a small bowl, stir the cornstarch with one tablespoon water until the mixture has a creamy consistency and no lumps. Set aside.
      Manchurian Chicken - Make the Corn Starch Slurry
    • Fry the chicken. Pour the oil into a cast iron skillet and heat on high heat for several minutes or until the oil reaches 350°F. Fry the chicken (use a splatter guard) in the hot oil, in batches until golden brown. Place the crispy chicken pieces on some paper towels. Note: Use a long-handled spoon to fry the chicken and a splatter shield as the oil may splatter.
      Manchurian Chicken - Fry the Chicken
    • Make the sauce. Reduce to medium heat and add the garlic and ginger. Stir fry until just fragrant - about 20 seconds. Add the red onion, green pepper and jalapeno peppers and fry for about 2 minutes. Add the chicken broth, black pepper, white pepper, soy sauce, chili sauce and apple cider vinegar. Stir-fry for about 2-3 minutes. Add the corn starch slurry and stir into the sauce- let the sauce thicken - about 2 minutes, then add the sugar and sesame oil.
      Manchurian Chicken - Make the Sauce
    • Add the fried chicken to the sauce. After about 1 minute, add the deep-fried chicken and sliced shallots. Stir. Serve immediately over hot rice. Garnish with coriander leaves, thinly sliced spring onions or green onions.
      Manchurian Chicken - Add the Fried Chicken to the Sauce

    Video

    Notes

      • Choose Cornstarch for Crunch: When aiming for a crispier texture in your chicken, use cornstarch instead of flour. Cornstarch also acts as a tenderizer, ensuring your chicken turns out succulent.
      • Super Crispy Chicken: For very crisp chicken, dredge the chicken in more cornstarch right before frying.
      • Balance Flavors with Both Peppers: To achieve a unique flavor profile, combine black and white pepper in your recipe. Black pepper provides a spicy kick, while white pepper contributes earthy and floral notes.
      • Minimize Mess with a Splatter Guard: To keep your kitchen clean during the frying process, employ a splatter guard. It's a simple yet effective way to prevent oil from splattering.
      • Partially Freeze the Chicken: To simplify the cubing process, partially freeze the chicken for approximately 20 minutes.
      • Choose the Right Chicken Cube Size: To strike the perfect balance of spice and crunch, opt for half-inch chicken cubes. Ensure they are cleanly cut to prevent clumping during frying.
      • Cast Iron vs. Wok for Heat Retention: While woks are traditional for high-heat Chinese cooking, a cast iron pan can be your ally at home. It retains heat better, staying very hot for optimal cooking.
      • Maintain High Temperatures with Hot Broth: When adding chicken broth to your cast iron pan, ensure it's piping hot. This preserves the cooking temperature, guaranteeing even and rapid cooking.
      • Follow the Sequence: The order in which you introduce ingredients is crucial. Each component builds on the flavor of the previous one, so adhere to the recipe's sequence for the best results.
      • Prep in Advance: Because Chicken Manchurian is a fast-paced dish, prior preparation is essential. Have all your ingredients ready before starting the sauce to keep things smooth.
      • Safeguard with a Long-Handled Spoon: High-heat cooking calls for safety and precision. Using a long-handled spoon with a nearby spoon rest streamlines your cooking process.
      • Quick Marination with Smaller Cubes: If you're short on marinating time, cut your chicken into no more than half-inch cubes. Allow the chicken to marinate for a few minutes while you prep the sauce ingredients before starting the cooking process.
      • Serve Fresh and Hot: For the most delicious experience, initiate your rice cooker just before you begin preparing the sauce. This ensures the rice is steaming hot when your Chicken Manchurian is ready. While the dish can refrigerate decently, reheating may not match the initial freshness, though it will still be flavorful.

    Nutrition

    A single serving of this Manchurian Chicken recipe has about 321 calories, 27 grams of protein, 17.6 grams of fat and 13 grams of carbohydrates. 
    This recipe yields approximately eight servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
    Lima and Tareq

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    We'd love to hear how it turned out. Please take a picture and tag us on Instagram @cloveandcumin!

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    Reader Interactions

    Comments

    1. Kim

      October 22, 2023 at 2:10 am

      5 stars
      WOW! The flavors are out of this world! The crispy chicken paired with the sweet, spicy, and savory sauce is a taste sensation. Absolutely loved it!

      Reply
    2. Ann

      October 18, 2023 at 9:10 am

      5 stars
      Loved all the layers of flavor. Great fusion of ingredients.

      Reply
      • Lima

        October 18, 2023 at 10:29 am

        Thank you Ann!

        Reply
    3. Carrie Robinson

      October 18, 2023 at 8:30 am

      5 stars
      Going to make this the next time I am craving Chinese takeout! 🙂 That sauce sounds absolutely delicious.

      Reply
      • Lima

        October 18, 2023 at 10:30 am

        So glad you liked it! If you try this recipe, please let us know how it goes.

        Reply
    4. Kate

      October 18, 2023 at 8:00 am

      5 stars
      Loved all the bold flavors in this chicken dish!

      Reply
      • Lima

        October 18, 2023 at 10:30 am

        Its our new favorite!

        Reply
    5. Amanda Wren-Grimwood

      October 18, 2023 at 3:58 am

      5 stars
      This was totally delicious and a real change from my normal stir fry. Loved the sauce with the crispy chicken too.

      Reply
      • Lima

        October 18, 2023 at 10:31 am

        We love it too. It was gone in minutes!

        Reply

    Leave a Reply Cancel reply

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