Chicken Manchurian Recipe – Authentic Indo-Chinese Fried Chicken

Last Updated on 6 months ago by Neha Deshmukh

Chicken Manchurian Recipe – Authentic Indo-Chinese Fried Chicken

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. And honestly, nothing beats a plate of perfectly saucy, slightly spicy, and utterly addictive Chicken Manchurian. I remember the first time I tried it – I was instantly hooked! It’s become a regular in my kitchen, and I’m so excited to share my version with you. This recipe is a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This Chicken Manchurian recipe isn’t just about amazing flavor; it’s about the experience. It’s crispy, it’s tangy, it’s sweet, and it has just the right amount of heat. Plus, it’s a fantastic way to impress your friends and family with a restaurant-quality dish made right at home. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this Indo-Chinese magic:

• 1/4 kg boneless chicken (about 250g)
• 6-7 tbsps spring onion whites, chopped
• 3-4 tbsps spring onion greens, chopped
• 1/2 tbsp chopped garlic (about 8g)
• 1/2 tbsp chopped ginger (about 8g)
• 2 tsps soya sauce (10ml)
• 1 tbsp chilli sauce (15ml)
• 2 tsps vinegar (10ml)
• 1 tbsp corn flour (8g)
• 5 tbsps chicken stock or water (75ml)
• 1/2 tsp brown sugar (2g)
• 2 tbsps tomato sauce (30ml)
• 1/2 tsp red chilli pwd (2g)
• 1 1/2 tbsps sesame oil (22ml)
• Oil for deep frying
• 1/4 tsp pepper pwd (1g)
• 1 egg white
• 1 1/2 tsps ginger-garlic-green chilli paste (7ml)
• 1/2 tsp soy sauce (2.5ml)
• 1 tbsp maida/all purpose flour (8g)
• 2-3 tbsps corn flour (16-24g)
• 1-2 tbsps water (15-30ml)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special. First, sesame oil is key. It adds a nutty aroma that’s just chef’s kiss. Don’t skip it! You can find it at most Asian grocery stores, or even online.

Regarding soy sauce, I like to use a dark soy sauce for a richer color, but regular soy sauce works just fine. Feel free to experiment!

And of course, this is an Indo-Chinese fusion dish, meaning it’s a beautiful blend of Indian spices and Chinese cooking techniques. That’s what makes it so unique and delicious. Don’t be afraid to adjust the chili to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with pepper powder, egg white, salt, ginger-garlic-green chili paste, soy sauce, maida, corn flour, and water. Mix well and let it sit for at least an hour. This is where the magic starts!
2. Heat oil in a pan for deep frying. While the oil is heating, gently form the marinated chicken into small, bite-sized balls. Carefully drop them into the hot oil and fry until they’re golden brown and crispy.
3. Once fried, drain the chicken balls on paper towels to remove any excess oil.
4. In a separate pan, heat sesame oil over medium heat. Add the chopped garlic, ginger, and green chilies and sauté for about 30 seconds until fragrant. Then, add the spring onion whites and sauté for another 3 minutes until softened.
5. Now for the sauce! Stir in the brown sugar, soy sauce, tomato ketchup, chili sauce, and vinegar. Cook for about 2 minutes, stirring constantly.
6. Add the chicken stock (or water) and bring the sauce to a simmer.
7. Gently add the fried chicken balls to the sauce and cook for about 4 minutes, ensuring they’re well coated.
8. To thicken the sauce, mix corn flour with water to create a slurry. Pour the slurry into the pan and cook for another 4-5 minutes, stirring continuously, until the sauce reaches your desired consistency.
9. Finally, toss in the spring onion greens and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the chicken. Fry in batches to ensure even cooking and maximum crispiness.
• Taste the sauce as you go! Adjust the seasonings to your liking. More chili sauce for extra heat? Go for it!
• For extra crispy chicken, double fry it! Fry once, let it cool slightly, then fry again for a minute or two.

Variations

• Vegan Adaptation: Swap the chicken for firm tofu, pressed to remove excess water. Marinate the tofu as you would the chicken, and follow the rest of the recipe as is.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of maida and corn flour. Make sure your soy sauce is also gluten-free (tamari is a good option).
• Spice Level Adjustment: For a milder flavor, reduce the amount of chili sauce and red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: This is a fantastic snack for New Year’s Eve or Diwali! It’s always a hit at parties.

Serving Suggestions

Chicken Manchurian is best served hot with a side of fluffy steamed rice or crispy fried noodles. You can also serve it with a simple vegetable stir-fry for a complete meal. My family loves it with a side of chilled cucumber raita to cool things down!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. While it won’t be quite as crispy, it will still be delicious!

FAQs

What is the origin of Chicken Manchurian?

Believe it or not, Chicken Manchurian isn’t actually a traditional Chinese dish! It was created by Indian-Chinese cooks in India, adapting Chinese cooking techniques to Indian tastes.

Can I make Chicken Manchurian ahead of time?

You can marinate the chicken and prepare the sauce ahead of time. However, it’s best to fry the chicken and combine it with the sauce just before serving to maintain its crispiness.

What is the best way to get the chicken crispy?

Double frying is the key! Also, make sure the oil is hot enough before adding the chicken.

Can I use a different type of vinegar?

White vinegar or rice vinegar can be used as substitutes for the vinegar in this recipe.

What can I serve with Chicken Manchurian besides rice?

Fried noodles, vegetable stir-fries, or even a simple salad all pair well with Chicken Manchurian.