Crispy, saucy, spicy, and sweet—this Chicken Manchurian checks ALL the boxes!
Craving restaurant-style Indo-Chinese flavors at home? This Chicken Manchurian recipe delivers crunchy fried chicken bites smothered in a glossy sauce that balances sweet, spicy, tangy and umami notes. It’s simple to make from scratch and perfect as an appetizer, tossed with fried rice, or served over noodles.
This homemade version rivals takeout: juicy fried chicken coated in a crisp batter is finished in a thick sauce made with soy, chilies and aromatic ginger and garlic. Serve immediately for the best texture and flavor.
Jump to section: Chicken manchurian
- Why You’ll Love This Recipe
- Chicken Manchurian Ingredients Overview
- Frequently Asked Questions
- Richa’s Top Tips
- Did You Know?
- Watch How To Make Chicken Manchurian Video
Why You’ll Love This Recipe
Crispy & Saucy: Crunchy chicken pieces coated in a glossy, clingy sauce. Quick: From prep to plate in about 25–30 minutes. Versatile: Make it dry or gravy-style, or swap chicken for paneer, tofu, or vegetables for a vegetarian version.
Chicken Manchurian Ingredients Overview
This Indo-Chinese classic relies on layering textures and flavors. Key elements include:
- Chicken: Boneless thighs are ideal for juiciness; breast works if trimmed and not overcooked.
- Crispy coating: Cornflour and a little all-purpose flour (maida) with egg white create a light, crunchy crust.
- Aromatics: Fresh ginger, garlic, celery and green chilies give the dish its characteristic kick.
- Sauce: Dark and light soy sauces, green chili sauce, ketchup and vinegar combine for sweet, spicy and tangy balance.
- Thickener: A cornflour slurry thickens the sauce so it clings to every piece.
- Vegetables: Onions and capsicum add color, crunch and freshness.
Frequently Asked Questions
Yes—replace chicken with paneer, tofu or mushrooms and follow the same method for a delicious vegetarian Manchurian.
It’s both. The sauce balances sweet, spicy and savory flavors to create the signature Indo-Chinese taste.
Chicken 65 is a dry, South Indian-style spicy fried chicken, while Chicken Manchurian is cooked in a tangy, often saucier Indo-Chinese sauce.
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently to preserve texture—add a splash of water if the sauce is thick.
Richa’s Top Tips
- Double fry for extra crispness: Fry the chicken twice: first to cook through, then briefly again to crisp.
- Stir-fry on high heat: High heat gives a smoky, wok-tossed flavor and prevents the sauce from becoming heavy.
- Adjust sauce consistency: If you prefer more gravy, add an extra 1–2 tablespoons of water and simmer briefly.
Did You Know?
Chicken Manchurian is an Indo-Chinese creation, developed in India in the mid-20th century. It popularized the fusion of Chinese sauce elements like soy and chili with Indian spices and techniques. Variations such as Gobi Manchurian (cauliflower) and Paneer Manchurian are now common on Indian-Chinese menus.
Once you try this Chicken Manchurian, you’ll likely prefer it to takeout—crispy, saucy and bursting with bold flavors, ideal for weeknights or parties.
Watch How To Make Chicken Manchurian Video
A step‑by‑step video demonstration can help with techniques like cutting onion petals and getting the sauce consistency right. Search for trusted cooking videos for a visual guide if you prefer to follow along.
Chicken Manchurian
Ingredients
Chicken Marinade
- 500 grams boneless chicken thighs, cut into ¾ inch cubes
- ½ teaspoon salt
- 1 teaspoon crushed pepper
- 1 egg white
- 4 tablespoons cornflour
- 1 tablespoon maida (all-purpose flour)
- 2 teaspoons light soy sauce
- 4 tablespoons cooking oil (for frying)
For the Manchurian Sauce
- 1 cup onions, cut into ¾ inch petals
- ½ green capsicum, cut into 1 inch squares (about ½ cup)
- ½ red capsicum, cut into 1 inch squares (about ½ cup)
- 2 tablespoons finely chopped ginger
- 3 tablespoons finely chopped garlic
- ¼ cup finely chopped celery
- 6 green chillies, finely chopped
- 4 teaspoons dark soy sauce
- 2 teaspoons green chilli sauce
- 2 teaspoons tomato ketchup
- 2 teaspoons vinegar
- ½ teaspoon white pepper powder
- 1 ¼ cups + 2 tablespoons water, divided
- ¼ teaspoon salt (optional)
- 1 tablespoon cornflour (for slurry)
- ¼ cup finely chopped spring onion greens
- ¼ cup finely chopped coriander leaves (for garnish)
Instructions
- Marinate: Combine the chicken with salt, crushed pepper, egg white, cornflour, maida and light soy sauce in a bowl. Mix well so each piece is coated.
- Fry the chicken: Heat oil in a wok or kadai. Once hot, fry chicken pieces in batches for 3–4 minutes until golden brown, turning occasionally. Do not overcrowd the pan. Drain and set aside.
- Make the sauce mix: In a small bowl, whisk together dark soy sauce, green chilli sauce, ketchup, vinegar and white pepper powder. Set aside.
- Prepare cornflour slurry: Mix 1 tablespoon cornflour with 2 tablespoons water and set aside.
- Sauté aromatics and vegetables: Remove most of the oil from the wok, leaving about 2 tablespoons. Heat the oil and add ginger, garlic, celery and chopped green chillies. Sauté for about a minute. Add the onion petals and capsicums and stir-fry on high heat for 1–2 minutes.
- Combine chicken and sauce: Add the fried chicken to the wok and toss for a minute. Pour in the mixed sauces and add salt if using. Toss on high heat so the sauce coats the chicken evenly.
- Thicken the sauce: Add the cornflour slurry and toss for another minute. Add 1 ¼ cups water and stir-fry on high for 2–3 minutes until the sauce thickens and becomes glossy.
- Finish and garnish: Stir in spring onion greens and chopped coriander. Serve hot.
Notes
- To make onion petals: Slice onions into ¾ inch wide pieces and separate the layers into petal shapes.
- You can adjust the sauce consistency by adding 1–2 tablespoons of water if it becomes too thick.
Nutrition
Approximate per serving: Calories: 521 kcal; Carbohydrates: 27 g; Protein: 24 g; Fat: 35 g; Sodium: 1434 mg. Values are estimates and will vary based on exact ingredients and quantities.
This article was researched and written by Harita Odedra.