Quick Chicken Manchurian Recipe – Garlic, Chilli & Soya Sauce

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Manchurian Recipe – Garlic, Chilli & Soya Sauce

Hey everyone! If you’re anything like me, sometimes you just crave that sweet, spicy, and utterly addictive flavour of Chicken Manchurian. But let’s be real, sometimes you don’t have hours to spend in the kitchen. This recipe is my go-to when I want a restaurant-style treat, fast! It’s a super quick version that uses the microwave, but trust me, it doesn’t compromise on taste. I first made this when I was a student and needed something delicious but didn’t have a lot of time – it’s been a family favourite ever since.

Why You’ll Love This Recipe

This Chicken Manchurian recipe is a lifesaver for busy weeknights. It’s ready in under 30 minutes, incredibly flavourful, and surprisingly easy to make. Plus, using the microwave cuts down on cooking time and washing up – always a win in my book! It’s perfect for a quick lunch, a satisfying dinner, or even a party appetizer.

Ingredients

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

• 750 gm chicken, cut into bite-sized pieces
• 2 tbsp oil (vegetable or canola work well)
• 6 cloves garlic, minced
• 1 tsp red chilli paste (adjust to your spice preference!)
• 2 stalks spring onions, chopped (separate the whites and greens)
• 1 capsicum (bell pepper), diced
• 3 tbsp tomato ketchup
• 1 tbsp red chilli sauce
• 2 tbsp soya sauce
• 1 tbsp vinegar (white or rice vinegar)
• 0.5 tsp black pepper powder
• 0.5 tsp sugar
• 1 sachet (approx. 7-8gm) seasoning powder
• 3 tbsp corn flour
• 0.5 cup water

Ingredient Notes

Let’s talk flavour! A few things make this recipe sing.

• Red Chilli Paste: Don’t skimp on this! It’s what gives the Manchurian its signature kick. I like to use a good quality chilli paste for the best flavour.
• Soya Sauce: Use a regular or dark soya sauce for that authentic umami depth.
• Seasoning Powder: This is a bit of a secret weapon! It adds a lovely savoury flavour that’s hard to replicate. You can find it in most Indian grocery stores. If you absolutely can’t find it, a pinch of MSG (monosodium glutamate) can be used as a substitute, but it’s not essential.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken started. Combine the chicken pieces with 1 cup of water, 1 tbsp of oil, and a pinch of salt in a microwave-safe bowl. Cover it up and microwave for 6 minutes. This pre-cooks the chicken, making it tender and juicy.
2. While the chicken is cooking, let’s make the flavour base. In a separate bowl, mix the remaining 1 tbsp oil, minced garlic, red chilli paste, and the white parts of the chopped spring onions. Microwave this uncovered for 3 minutes. This blooms the garlic and chilli, releasing all their wonderful aromas.
3. Now, add the cooked garlic-onion mixture to the chicken. Stir in the diced capsicum, tomato ketchup, red chilli sauce, soya sauce, vinegar, black pepper powder, sugar, and seasoning powder. Give it a good mix to ensure everything is well combined.
4. Microwave the whole mixture uncovered for 12 minutes, stirring every 4 minutes. This helps the sauce thicken and coat the chicken beautifully. Keep an eye on it – you want a nice, glossy sauce.
5. Finally, mix the corn flour with 0.5 cup of water to create a slurry. Pour this into the curry and microwave for another 1-2 minutes, stirring constantly, until the sauce becomes even glossier and thicker. Garnish with the green parts of the spring onions and serve immediately!

Expert Tips

• Don’t overcrowd the bowl when microwaving the chicken. Work in batches if necessary.
• Stirring every 4 minutes is crucial for even cooking and a thick sauce.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

Let’s get creative!

• Spice Level: For a milder flavour, reduce the amount of red chilli paste. For a fiery kick, add a pinch of cayenne pepper or a finely chopped green chilli. My friend, Priya, loves to add a dash of Schezwan sauce for extra heat!
• Festival Adaptations: This is a popular dish for Chinese New Year celebrations in India. You can serve it with noodles and spring rolls for a complete festive feast.
• Gluten-Free Adaptation: Simply use gluten-free soya sauce. It’s readily available in most supermarkets now.

Serving Suggestions

Chicken Manchurian is incredibly versatile. It’s fantastic served with:

• Steamed rice (my personal favourite!)
• Hakka noodles
• Fried rice
• As an appetizer with toothpicks

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop. The sauce might thicken upon cooling, so you may need to add a splash of water when reheating.

FAQs

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

Absolutely! Chicken thighs will give you a richer, more flavourful result. Just make sure to cut them into similar-sized pieces.

2. What is seasoning powder, and can I substitute it?

Seasoning powder is a blend of spices used in Indo-Chinese cuisine. If you can’t find it, you can try a mix of white pepper, garlic powder, and a tiny pinch of MSG (optional).

3. How can I adjust the sweetness of the sauce?

If you prefer a less sweet sauce, reduce the amount of sugar. You can also add a squeeze of lemon juice to balance the flavours.

4. Can this be made in a pan instead of a microwave?

Yes, definitely! You can stir-fry the chicken and sauce in a wok or large pan over medium-high heat. It will take a bit longer, but the flavour will be just as good.

5. What is the best way to serve Chicken Manchurian – with rice or noodles?

That’s a matter of personal preference! I love it with fluffy steamed rice to soak up all that delicious sauce. But Hakka noodles are also a fantastic choice. Honestly, you can’t go wrong!