Restaurant-Style Chicken Manchurian Recipe – Easy Indo-Chinese Fry

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Manchurian Recipe – Easy Indo-Chinese Fry

Hey everyone! If you’re anything like me, you love a good Indo-Chinese takeout night. But honestly? Making Chicken Manchurian at home is so much better – fresher, tastier, and you can customize the spice exactly to your liking. I first made this recipe trying to recreate my favorite dish from our local restaurant, and I was shocked at how close I got! It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Chicken Manchurian recipe is a winner for so many reasons. It’s surprisingly easy to make, even if you’re not a seasoned chef. The result is a flavorful, slightly sweet, and wonderfully spicy dish that rivals anything you’d get from a restaurant. Plus, it’s a fantastic way to enjoy a little bit of Indo-Chinese fusion in your own kitchen! It’s perfect for a weeknight dinner or a fun weekend feast.

Ingredients

Here’s what you’ll need to whip up this delicious Chicken Manchurian:

• 1 lb boneless and skinless chicken thighs
• ½ tsp black pepper
• ½ tsp salt
• 1 Tbsp soy sauce
• 1 egg white
• 3 Tbsp corn starch
• 3 Tbsp cooking oil
• 1 medium bell pepper
• 1 small onion
• 1 Tbsp garlic
• 1 tsp ginger
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp ketchup
• ½ Tbsp chili paste
• ½ Tbsp corn starch

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Chili Paste: Don’t skimp on the chili paste! It’s what gives this dish that authentic kick. I like to use a good quality Schezwan chili paste, but feel free to adjust the amount to your spice preference.
• Corn Starch is Key: The corn starch is essential for that velvety texture of the chicken. It’s what makes it so tender and helps the sauce cling beautifully.
• Soy Sauce Variations: Did you know there are different types of soy sauce? Light soy sauce is saltier and darker soy sauce is sweeter and adds color. I usually use a mix of both for the best flavor, but you can experiment to find what you like best. Regional preferences vary too – some people swear by a specific brand!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken thighs with black pepper, salt, and 1 tablespoon of soy sauce. Give it a good mix and let it sit for about 15 minutes. This helps tenderize the chicken and infuse it with flavor.
2. Now, add the egg white and 3 tablespoons of corn starch to the marinated chicken. Mix everything together really well until the chicken is coated in a smooth, velvety mixture.
3. Time for the sauce! In a separate bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, ketchup, and chili paste. In a small bowl, make a slurry by mixing ½ tablespoon of corn starch with about ¼ cup of water. Set both aside.
4. Heat the cooking oil in a wok or a large karahi over medium-high heat. Once the oil is shimmering, carefully add the chicken and cook until it’s golden brown and cooked through. Remove the chicken from the wok and set it aside.
5. In the same wok, stir-fry the chopped onion, bell pepper, minced garlic, and ginger for about 10 seconds – you want them to be slightly softened but still crisp.
6. Pour in the sauce mixture and cook for about 30 seconds, stirring constantly. Then, add the corn starch slurry and continue stirring until the sauce thickens.
7. Return the cooked chicken to the wok and add about ½ cup of water. Simmer for about 1 minute, allowing the chicken to absorb all those delicious flavors.
8. Finally, garnish with chopped scallions and serve immediately with steamed rice or your favorite noodles.

Expert Tips

• Don’t overcrowd the wok: Cook the chicken in batches if necessary to ensure it browns evenly.
• High Heat is Your Friend: A hot wok is crucial for achieving that signature stir-fry flavor.
• Taste as You Go: Adjust the seasoning to your liking. Add more chili paste for extra spice, or a touch of sugar if you prefer a sweeter sauce.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chicken Manchurian: Swap the chicken thighs for plant-based chicken alternatives. There are some fantastic options available now! My friend Sarah loves using seitan.
• Gluten-Free Chicken Manchurian: Use gluten-free soy sauce and cornstarch to make this dish suitable for those with gluten sensitivities.
• Spice Level Adjustments: For a milder flavor, reduce the amount of chili paste. For a fiery kick, add a pinch of cayenne pepper or a few chopped green chilies.
• Festival Adaptations: This is a great addition to a larger Indo-Chinese spread for celebrations like Diwali or Chinese New Year. Serve it alongside noodles, spring rolls, and other favorites!

Serving Suggestions

This Chicken Manchurian is fantastic served with:

• Steamed Jasmine Rice
• Hakka Noodles
• Vegetable Fried Rice
• A side of Asian slaw

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave. The sauce may thicken upon refrigeration, so you might need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

What cut of chicken works best for Chicken Manchurian?

Chicken thighs are the best! They stay tender and juicy even when stir-fried. You can use chicken breast, but be careful not to overcook it.

Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce mixture and store it in the refrigerator for up to 2 days. Just give it a good whisk before using.

How can I adjust the sweetness of the sauce?

Add a teaspoon of sugar or honey to the sauce mixture if you prefer a sweeter flavor.

What is the best way to prevent the chicken from becoming dry?

Marinating the chicken and using cornstarch are key! Also, don’t overcook it.

Can I use a different type of vinegar instead of rice vinegar?

You can use white wine vinegar or apple cider vinegar in a pinch, but rice vinegar has a milder, more delicate flavor that really complements the dish.