Chicken Manchurian Recipe – Ginger, Capsicum & Soya Sauce Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Manchurian Recipe – Ginger, Capsicum & Soya Sauce Delight

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. And honestly, nothing beats a vibrant, flavourful plate of Chicken Manchurian. I first made this recipe years ago, trying to recreate my favourite takeaway, and it’s been a family favourite ever since. It’s surprisingly easy to make at home, and trust me, the taste is SO much better than anything you can order! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Chicken Manchurian recipe is a winner for so many reasons. It’s quick – ready in under an hour! – and it’s packed with flavour. The combination of tender chicken, crisp-fried coating, and that tangy, slightly sweet sauce is just irresistible. Plus, it’s a fantastic way to impress your friends and family with a restaurant-quality dish, without the restaurant price tag.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 700 gms Boneless chicken, cut into bite-sized pieces
• 1 Onion, finely chopped
• 1 tbsp Ginger, finely chopped
• 1 Capsicum (bell pepper), sliced
• 1 tsp Soya sauce
• 1 tsp Tomato sauce
• 1 tsp Red chilli paste
• Oil, for deep frying and sautéing
• Salt, to taste
• 1 Egg
• 3 tsp Cornflour
• 2 tsp Plain flour
• 1 tsp Ginger paste
• 1 tsp Soya sauce
• 3 Chicken cubes (optional, for marinating – I sometimes skip this!)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Soya Sauce: This is key to the flavour. I usually use a dark soya sauce for a richer colour and deeper flavour, but you can experiment! Different brands have different levels of saltiness, so adjust accordingly. Kikkoman is a reliable choice, but there are some fantastic Indian brands available too.
• Red Chilli Paste: Now, this is where you can really customize the heat. I like to use a medium-hot chilli paste, but you can use Kashmiri chilli paste for a milder flavour and vibrant colour, or add a pinch of ghost pepper paste if you’re feeling brave!
• Chicken: I prefer using boneless, skinless chicken breast for this recipe, as it stays nice and tender. But you can absolutely use chicken thighs if you prefer a richer flavour.
• Flour: The combination of cornflour and plain flour gives the chicken a lovely crispy coating. Don’t skip the cornflour – it’s what makes it extra crunchy!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prepare the batter. In a bowl, whisk together the egg, cornflour, plain flour, ginger paste, soya sauce, and salt. If you’re using chicken cubes, add them in too. Mix everything until you have a thick, smooth paste.
2. Now, coat each piece of chicken in the batter, making sure it’s fully covered.
3. Heat plenty of oil in a deep pan or wok. Carefully drop the battered chicken pieces into the hot oil and deep-fry until they’re golden brown and crispy. Drain on paper towels to remove any excess oil.
4. In a separate pan, heat a little more oil. Sauté the chopped ginger, sliced onions, and capsicum until they’re tender but still have a bit of crunch.
5. Add the soya sauce, tomato sauce, and red chilli paste to the pan. Cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
6. Toss the fried chicken into the sauce mixture, ensuring each piece is well coated. Give it a good mix and adjust the salt if needed.
7. For a Gravy Option: If you like a bit more sauce, mix 1 tsp of cornflour with 1 cup of chicken stock or water. Pour this mixture into the pan and simmer for a minute or two, until the sauce thickens to your desired consistency.

Expert Tips

• Don’t overcrowd the pan when frying the chicken. Fry in batches to ensure it gets crispy all over.
• Make sure the oil is hot enough before adding the chicken. If it’s not hot enough, the chicken will absorb too much oil and become soggy.
• Taste the sauce as you go and adjust the seasoning to your liking.

Variations

This recipe is super versatile! Here are a few ways to switch things up:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use vegetable stock instead of chicken stock.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of plain flour.
• Spice Level: Adjust the amount of red chilli paste to control the heat. A little goes a long way! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This is a fantastic dish to serve at New Year’s or any celebration. It’s always a crowd-pleaser!

Serving Suggestions

Serve your Chicken Manchurian hot, garnished with fresh capsicum strips. It pairs perfectly with fried rice, noodles, or even a simple side salad. My family loves it with a side of crispy spring rolls!

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. The chicken might lose a little of its crispiness, but it will still be delicious!

FAQs

1. Can I make Chicken Manchurian ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator. However, it’s best to fry the chicken just before serving to ensure it stays crispy.

2. What is the best way to get the chicken crispy?

Make sure the oil is hot enough, don’t overcrowd the pan, and use a good ratio of cornflour to plain flour in the batter.

3. Can I use chicken thighs instead of boneless chicken breast?

Absolutely! Chicken thighs will give you a richer flavour, but they might take a little longer to cook.

4. What side dishes pair well with Chicken Manchurian?

Fried rice, noodles, spring rolls, and a simple salad are all great options.

5. How can I adjust the sweetness/sourness of the sauce?

Add a little more tomato sauce for sweetness, or a splash of vinegar or lemon juice for sourness.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!