Chicken Manchurian Recipe

If you’re craving that perfect sweet, spicy, and tangy harmony, let me introduce you to Chicken Manchurian—a beloved Indo-Chinese classic that’s as irresistible as it is crave-worthy! Juicy nuggets of chicken are fried until golden and tossed in a glossy, flavor-packed sauce that guarantees you’ll be sneaking bites straight from the pan. Trust me, once you try homemade Chicken Manchurian, your takeout menu will start gathering dust!

Ingredients You’ll Need

Don’t be tricked by the impressive flavors—Chicken Manchurian is all about simple ingredients working their magic together. Each component is essential for that glossy look, the perfect crisp, and unforgettable taste—so let’s break down what you’ll need!

• Boneless chicken (dark meat preferred): Thighs bring juiciness, but breasts work in a pinch—just keep the pieces bite-sized for max flavor and crispiness.
• Onion, ginger, and garlic: This aromatic base infuses every bite with warmth and depth—your kitchen will smell dreamy!
• Soy sauce (regular and dark): Packs in deep umami flavor and that signature rich color; use both if possible for authenticity.
• Chilli powder and black pepper: For just the right punch of warmth; adjust the chili powder to fit your spice comfort zone.
• Red bell pepper: Adds crunchy sweetness and pops of color—don’t skip this veggie boost!
• Oyster sauce: Delivers that characteristic restaurant-style savoriness and a hint of sweetness.
• Tomato paste: Brings a rich tang and helps thicken the luscious sauce.
• Sugar and rice (or white) vinegar: These balance the heat with both sweetness and tanginess, so each bite sings.
• Cornstarch: A secret hero for both coating the chicken (for the ultimate crunch) and making the sauce deliciously clingy.
• Bird’s eye chili: Tiny but mighty—these add fiery depth! Use as much or little as you dare.
• Cilantro: Optional, but finishing with a sprinkle elevates everything with freshness.

Variations

The beauty of Chicken Manchurian is that it welcomes all sorts of delicious tweaks—feel free to riff based on what’s in your fridge, dietary preferences, or how fiery you like your food!

• Vegetarian Manchurian: Swap out chicken for chunky cauliflower or paneer for a crowd-pleasing meatless dish that soaks up the same addicting sauce.
• Extra-Veggie Power: Toss in diced carrots, snow peas, or baby corn with your bell peppers to sneak in more color and crunch.
• Gluten-Free Twist: Use tamari instead of regular soy sauce and make sure your oyster sauce is gluten-free for an allergy-friendly version.
• Less Heat: Dial back (or skip) the bird’s eye chili and chili powder to keep things mellow and family-friendly.
• Egg-Free: This recipe is naturally eggless, but you can use potato starch instead of cornstarch if you’re avoiding corn.

How to Make Chicken Manchurian

Step 1: Prep the Marinade & Chicken

Start by buzzing onion, ginger, and garlic to a fine paste in your food processor. Set aside a bit for your future sauce base—trust me, it’ll deepen the flavor. Now toss diced chicken with this potent mix, soy sauce, black pepper, chili powder, and a splash of water. Let it chill in the fridge for at least an hour (or up to overnight), so every morsel gets irresistibly juicy and fragrant!

Step 2: Prep the Veggies and Sauce

Finely dice your red bell pepper and the hot bird’s eye chili—keep those seeds for maximum zing! In a bowl, blend tomato paste, both soy sauces, oyster sauce, sugar, vinegar, chili powder, water, and your slivered chilies. Stir up a quick cornstarch slurry separately (for that signature glossy finish), and then combine it into the sauce. Give it a whisk so everything’s ready and waiting.

Step 3: Coat and Fry the Chicken

Just before frying, stir in a generous amount of cornstarch to fully coat your marinated chicken pieces—this creates that unbeatable crispy shell. Heat oil to 350°F (the secret to golden crunch!). Fry chicken pieces in small batches, ensuring you don’t crowd them. Once golden, give them a final 30-second sizzle for next-level crispiness, then set aside to drain on paper towels.

Step 4: Make the Manchurian Sauce

With a splash of oil in your wok or frying pan, sauté the reserved onion-ginger-garlic mix until caramelized and aromatic. Add red bell peppers, cooking them just long enough for brightness and crunch. Give your prepped sauce a quick stir (cornstarch can settle), pour it into the pan, and let it bubble, stirring, until it thickens and turns glossy—this is the heart of Chicken Manchurian!

Step 5: Combine & Finish

Once your sauce has thickened and tastes balanced, gently fold the fried chicken into the pan, tossing until every piece is perfectly lacquered. Add cilantro if you love a herby finish, and serve immediately for the most satisfying crunch and flavor.

How to Serve Chicken Manchurian

Garnishes

For a finishing flourish, sprinkle freshly chopped cilantro over the hot Chicken Manchurian just before serving—its herbaceous zing beautifully balances the deep, savory sauce. If you want more color, a few extra slices of red chili or green onion curls always make plates pop!

Side Dishes

Chicken Manchurian partners wonderfully with a big bowl of fluffy steamed jasmine rice or classic fried rice—these soak up all that glossy, tangy sauce! For a real Indo-Chinese feast, serve with garlic noodles or crisp stir-fried veggies on the side.

Creative Ways to Present

Serve Chicken Manchurian family-style in a big platter for sharing, or go fancy: pile it into lettuce cups for a fresh appetizer or skewer nuggets onto toothpicks for bite-sized party nibbles. Even as a stuffing for sliders or wraps, Chicken Manchurian becomes an utterly addictive fusion snack!

Make Ahead and Storage

Storing Leftovers

Let Chicken Manchurian cool completely before sealing it in an airtight container; stored in the fridge, it keeps its flavor for up to 3 days. For best texture, store the chicken and sauce separately if you can—this way, the coating stays crisper!

Freezing

For longer storage, you can freeze the cooked chicken pieces and sauce separately for up to a month. Lay the chicken out in a single layer before freezing, then combine with sauce and reheat when a craving strikes!

Reheating

Reheat Chicken Manchurian in a hot skillet or wok to bring back a bit of that crispiness—just a splash of water will loosen the sauce if needed. The microwave works in a pinch, but for the crunchiest results, the stovetop is your best friend.

FAQs

Final Thoughts

Chicken Manchurian is that magic dish that makes every meal feel like a celebration—bold, craveable, and surprisingly easy to make at home. I hope you’ll give this recipe a try and let it wow your friends, family, or even just your tastebuds on a cozy night in. Enjoy every saucy, crunchy bite!

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