Restaurant-Style Chicken Manchurian Recipe – Soy Garlic & Hot Sauce

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Manchurian Recipe – Soy Garlic & Hot Sauce

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 it exactly to your liking. I first tried recreating this dish years ago, and after a lot of experimenting, I’ve finally perfected a recipe that tastes just like my favorite restaurant version. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Manchurian recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and surprisingly easy, even if you’re new to Indo-Chinese cooking. The sauce is a beautiful balance of savory, sweet, and spicy, and the chicken stays wonderfully tender. Plus, the aroma while it’s cooking? Absolutely divine. You’ll be hooked, I promise!

Ingredients

Here’s what you’ll need to make this restaurant-style Chicken Manchurian:

• 1 kg chicken, cut into bite-sized pieces
• 3 tbsp oil
• 4 large garlic cloves, minced
• 3 large onions, chopped
• 3 tbsp soy sauce
• 4 tbsp tomato ketchup
• 1 tbsp hot sauce
• 1 large capsicum (bell pepper), chopped
• Salt and pepper to taste
• Chopped spring onion for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Soy Sauce: I prefer using a light soy sauce for this recipe – it gives a lovely, balanced flavor. Dark soy sauce is a bit too intense, but if that’s all you have, use it sparingly.
• Hot Sauce: This is where you can really customize things! Schezwan sauce is traditional, but sriracha, chili garlic sauce, or even a dash of your favorite hot sauce will work beautifully. Regional variations are common, so feel free to experiment.
• Chicken: Boneless, skinless chicken thighs are amazing in this recipe. They stay super tender and juicy. But chicken breast works too, just be careful not to overcook it! About 500-600g is a good amount if you don’t want too many leftovers.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, marinate the chicken pieces with half the soy sauce (about 1.5 tbsp) and a pinch of salt for about 10 minutes. This helps tenderize the chicken and infuse it with flavor.
2. Heat the oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until it turns white and is almost cooked through. Don’t overcrowd the pan – work in batches if needed. Remove the chicken and set it aside.
3. In the same pan, add a little more oil if needed, and sauté the minced garlic briefly – just until fragrant (about 30 seconds). Be careful not to burn it! Then, add the chopped onions and cook until they become translucent and softened.
4. Now for the magic sauce! Stir in the remaining soy sauce, tomato ketchup, and hot sauce. Give it a good mix, then add the cooked chicken back to the pan. Coat the chicken well with the sauce.
5. Cover the pan and cook on low heat for about 5-7 minutes, or until the chicken is fully cooked through.
6. Add the chopped capsicum and season with salt and pepper to taste. Cook for another 2-3 minutes, until the capsicum is slightly softened but still has a bit of crunch.
7. Finally, garnish with plenty of chopped spring onions and serve hot!

Expert Tips

• Don’t skip the marinating step! It really does make a difference in the tenderness of the chicken.
• If you like a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the pan during the last few minutes of cooking.
• For extra flavor, add a pinch of ginger along with the garlic.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces. There are some fantastic options available now!
• Gluten-Free Adaptation: Simply use gluten-free soy sauce. Tamari is a great substitute.
• Spice Level Adjustment: For a milder flavor, reduce the amount of hot sauce. For a fiery kick, add a chopped green chili or a dash of chili flakes. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: This is a fantastic dish to serve as part of a larger Indo-Chinese spread for celebrations like Diwali or New Year’s.

Serving Suggestions

Chicken Manchurian is best served hot with:

• Steamed rice (Jasmine rice is my go-to!)
• Chapati or naan bread
• A side of vegetable fried rice for a complete meal.

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. It’s honestly even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

What cut of chicken works best for Chicken Manchurian?

Chicken thighs are my favorite because they stay so tender. But chicken breast works well too, just be careful not to overcook it.

Can I make this dish ahead of time?

You can marinate the chicken and chop the vegetables ahead of time. But it’s best to cook the dish just before serving for the best flavor and texture.

How can I adjust the sweetness level in the sauce?

Adjust the amount of tomato ketchup. Less ketchup = less sweet.

What is the best way to prevent the chicken from drying out?

Don’t overcook the chicken! Marinating it also helps keep it moist.

Can I use a different type of capsicum (bell pepper)?

Absolutely! Red, yellow, or orange capsicums will all work beautifully. They just add a slightly different flavor and color.

Enjoy your homemade Chicken Manchurian! I hope this recipe becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you!