How To Make Chicken Manchurian - Indo Chinese 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!

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.

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 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 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.

• 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.

• 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.

• 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.

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.

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.

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.

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